Andean Grain Salad with Chef Valentino
We are very excited to share Chef Valentino’s recipe using our Hunter’s Gourmet Red, Black and White Quinoa, Organic Roasted Cocoa Nibs, Organic Maca Powder, Quinoa Flour and Chia Seeds.
Do you know that our high-quality organic quinoa is sourced and imported directly from the the Peruvian farmers? Now you do.
Published in Friday Magazine as well, this healthy recipe is sure to delight your taste buds with all the Andean Superfoods’ goodness!
Read more: Friday Magazine
ANDEAN GRAIN SALAD
PREP: 15 m – COOK: 30 m – SERVES: 4
- 80g Organic Red Quinoa
- 80g Organic White Quinoa
- 80g Organic Black Quinoa
- 60g cherry tomatoes, halved
- 50g physalis, halved
- 40g avocado, cubed
- 40g palm hearts, sliced
- 10g Organic Roasted Cocoa Nibs
- 200g Organic Maca Powder
- 350ml passion fruit juice
- 100ml olive oil
- 20ml lime juice
- 60g potatoes, boiled with a pinch of salt
- 40g Organic White Quinoa Flour
- 20g Organic Chia Seeds
Note: you can replace our Red, Black and White Quinoa with our Tri-Colour Quinoa.
Carlo Valentino is a chef at Oberoi Hotel’s Waka Restaurant & Bar in Business Bay, Dubai. @carlodxbchef
Cook the quinoa in boiling water (the white one needs 12 mins, the red 14, the black 17).
Once cooked, cool it down in iced water.
Cook maca powder with the passion fruit juice in a heavy-based saucepan for 4 mins. Let it cool down and mix with the olive oil and lime juice. Keep aside.
Preheat the oven to 110°C. Mash potato and mix with quinoa flour. Spread the mixture over a silicone baking mat into a very thin layer. Sprinkle chia seeds over and bake for 28 mins. Let it cool and then break into shards. Keep aside.
To assemble, mix together quinoa and half the maca dressing.
Toss in the remaining ingredients and serve with chia paper shards and remaining dressing.