Ingredients
- 75 grams quinoa (red or white)
- 150 ml water
- 40 grams cucumber
- 40 grams avocado
- 40 grams tomato cherry
- 40 grams mushrooms
- 30 grams beetroot
- 1 boiled egg
- Parsley/coriander for garnish
Vinaigrette
- 150 grams extra virgin olive oil
- 40 grams vinegar/lime juice
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Method
- Rinse quinoa under running water, gently rub it to clean. Strain and keep aside.
- Boil water in a pot and add the drained quinoa. Bring to a boil and reduce heat. Simmer for 10 minutes, When the quinoa absorbs the water, cover and keep it aside for 5 minutes.
- Boil an egg and keep aside (you can make a soft boil egg by boiling it for 6 minutes and cooling it immediately; the white will remain soft and tender and yolk liquid).
- Cut cucumber and avocado in triangles and tomatoes and mushrooms in halves.
- Slice the beetroot thin and then julienne (cut in strips)
- To cook mushrooms, heat a pan and add oil. Add mushrooms and sauté for 2-3 minutes add salt to taste.
- For the vinaigrette, add all the ingredients in a blender and blend. Your dressing is ready.
- Put quinoa at the base of a bowl, arrange all the vegetables on top. Keep the boiled egg in the centre and pour the dressing on the salad.
- Garnish with chopped parsley or coriander.
-by Asian Chef from Mauritius
