Taste buds

Healthy Quinoa

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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
quinoa

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

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