By Chef Pawan Bisht , Corporate Chef and R&D Executive, one8 Commune
The red and white quinoa salad
Preparation :- 15 mins
Cooking :- 10 mins
Servings :- 2 portions
Ingredients :-
- ½ cup cold cooked red quinoa
- ½ cup cooked white quinoa
- ½ cup peeled diced avocado
- 3 to 4 blanched asparagus tips
- 2 -3 table spoon pomegranate
- Half thinly sliced cucumber
- 1-2 leaves of lolo rosso
- Beet cress for garnish
For dressing:-
- ¼ cup extra virgin olive oil
- 2 cloves finely chopped garlic
- 1 table spoon lemon juice
- ½ table spoon mustard of your choice
- Salt to taste
Method :-
- Take a bowl and add all the ingredients under dressing section one by one and whisk together.
- In another bowl, combine red quinoa, white quinoa and pomegranate.
- Add dressing to the quinoa and mix well
- Take a bowl and arrange the cucumber slices nicely.
- With the help of a cutter or a mould arrange the quinoa nicely.
- Arrange the asparagus, lolorosso and cress nicely on top of the salad and serve
Black chicken
Preparation time:-45 minutes
Cooking time:- 12 – 15 minutes
Serving portion:- 02
Ingredients:-
- 300gm boneless chicken thigh ( cut into 30 gm piece each )
- 4 table spoon black sesame seeds ( soaked in waterand the lightly toasted)
- 4 table spoon mustard oil
- 1 table spoon garlic paste
- ½ table spoon ginger paste
- ½ tea spoon turmeric powder
- ½ tea spoon cumin powder
- 2 table spoon green chilli paste
- Salt to taste
Method:
- In a mixer grinder add all the ingredients and make a paste out of it.
- Adjust seasoning.
- Now add the chicken into the marination.
- Let it rest for 30 mins.
- Now cook the chicken in pre heated oven at 200 degree celcius.
- Serve with kasundi mustard or your choice of sauce or dip.
