This Quinoa salad can be served as lunch, dinner, or evening snack. The peanut chikki adds a crunchy texture to the salad.
Serves: 4 portions
INGREDIENTS
Quinoa White 300gms
Quinoa Black 300gms
Broccoli 150gms
Pomegranate seeds 150gms
Cranberry 50gms
Raisins 50gms
Almond 50gms
Iceberg Lettuce 100gms
Orange 300gms
Peanut Chikki 200gms
Dressing:
Honey 50ml
Mustard 50ml
Lemon 1pc
Olive Oil 100ml
Salt 10gms
Black Pepper 5gms
METHOD
1. Boil the quinoa (both white and black) with bay leaf and salt for 35 minutes
2. Drain the water and cool it down
3. Blanch the broccoli in salted water and then transfer to ice-cold water.
4. Peel the pomegranate and keep the seeds aside
5. Also, peel the oranges and keep the segments ready
6. To make the dressing, mix all the ingredients of the dressing gradually with a whisk and keep chilled.
7. Put all the contents of the salad in a bowl except oranges and chikki. Put the dressing and mix thoroughly
8. Garnish with orange segments and peanut chikki
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