Quinoa & Grape Salad

Simply Her (Singapore) - - Food Recipes - By Nixon Low

Serves 10 IN­GRE­DI­ENTS

1/2 red wa­ter­melon, rind

re­moved 80g quinoa 10g rasp­ber­ries, halved 20g seed­less red grapes,

halved

20g seed­less green grapes,

halved

10g sugar snap peas*, sliced di­ag­o­nally into 1.5cm-long pieces

10g French beans, sliced di­ag­o­nally into 1.5cm-long pieces 3 tbsp chopped chives 2g dried oregano flakes 60ml ex­tra vir­gin olive oil Salt and pep­per, to taste Al­falfa sprouts*, to gar­nish

(op­tional) *Sugar snap peas and al­falfa are avail­able at ma­jor su­per­mar­kets. Sugar snap peas taste sweet and look like fat­ter snow peas. DI­REC­TIONS 1 Steam the wa­ter­melon for 2 hours un­til soft and easy to tear. Cool at room tem­per­a­ture, then chill it in the fridge. (This gives the fruit a unique, sashimi-like tex­ture.) 2 Cook the quinoa in a pot of salted boil­ing wa­ter for 10min un­til soft. Strain, cool at room tem­per­a­ture, then chill for at least 1 hour. 3 Mix the quinoa with the rest of the in­gre­di­ents. Gar­nish with bite-sized pieces of steamed wa­ter­melon and al­falfa sprouts. Keep chilled un­til ready to serve.

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