Grapes are in season. I am sharing a good bodied, fruity, seedy, nutty and classy salad recipe. Black quinoa has a lot of character. They retain a loose flowy texture even when completely done. They also emit an earthy fragrance which is rather enticing. Together with the vegetables, fruit and protein that I nominated as ingredients for this salad, this black quinoa bowl is nothing short of marvelous.
My food word for this recipe would be Inca-esque.
When you go out shopping look for;
Extra virgin olive oil, EVOO
Dry seasoning or herbs
The recipe would be;
Boil a cup quinoa in a rice cooker to get loose texture. Blanch eight broccoli florets.
Chop two small coloured peppers. Coarsely chop two tbsp walnuts.
Halve deseeded ten red grapes. Cut hundred gms paneer into cubes
For the dressing
In a jar, take a tbsp EVOO, a tbsp and half lime juice, a tsp each of salt, sugar, pepper, dry seasoning. Shake well.
In a blender, take five sprigs coriander leaves with stalk and eight deseeded red grapes
Add the jar contents. Blitz to make dressing.
For the salad
Toss all salad ingredients with dressing.