Quinoa Salad Serves 4

Step 1

1 cup (250ml) quinoa

2 cups (500ml) hot water

1 teaspoon salt

1 bay leaf

1 cardamom pod

Step 2

1 tablespoon olive oil

1 medium size beet, finely chopped

1/2 fennel root, finely chopped

1/8 teaspoon hing

Step 3

1 tablespoon olive oil

Juice of 1 lemon

1 teaspoon cumin seeds, toasted and

freshly ground

1/4 cup chopped fresh parsley


4 cherry tomatoes, cut in half (for garnish)

What to do:

1. Wash quinoa thoroughly and put in medium sauce pan with 2 cups of hot water, bay leaf, cardamom and salt. Cover and cook for 10 minutes on high heat. Lower heat, stir well and simmer for 10 minutes or until tender. Remove from heat and let it sit covered for 5-10 minutes. Spread quinoa on a cookie sheet, remove bay leaf and cool for 15-20 minutes.

2. Heat 1 tablespoon oil in a sauce pan on medium heat. Add fennel root and beet, season with salt and cook for 3-5 minutes or until tender. Add hing and cook for a minute. Remove from heat.

3. In a mixing bowl combine fennel, beet, 1 tablespoon oil, lemon juice, cumin powder, quinoa, and parsley. Mix well, serve, and garnish with parsley and tomato.



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