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Red Quinoa Salad

This vibrant and nutrient-packed salad combines the earthy flavor of red quinoa with the sweetness of corn, the richness of edamame, and the tang of cherry tomatoes. This is a Sanjeev Kapoor exclusive recipe.

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Main Ingredients Red quinoa , Edamame
Cuisine Fusion
Course Salads
Prep Time 26-30 minutes
Cook time 6-10 minutes
Serve 4
Taste Mild
Level of Cooking Easy
Others Veg

Ingredients 

  • 1 cup red quinoa , cooked
  • 1/2 cup edamame , boiled
  • 1/2 cup corn kernels , boiled
  • 6-8 cherry tomatoes , quartered
  • 8-10 pecan nuts , toasted
  • A few Lollo rosso lettuce leaves
  • Feta cheese as required

Dressing

  • 12-15 black grapes
  • 1 tablespoon brown sugar
  • A pinch of salt
  • Crushed black peppercorns to taste
  • 1 tablespoon malt vinegar
  • 1 tablespoon oil

Method

  1. To prepare dressing, heat a non-stick pan, add black grapes and brown sugar, mix and cook for 1 minute. Mash the mixture and mix well. Add salt, mix and cook till the mixture reduces slightly and turns pulpy. Transfer into a bowl and cool.
  2. Take red quinoa in a mixing bowl, and edamame, corn kernels, cherry tomatoes, pecan nuts and 3-4 torn lollo rosso lettuce leaves and mix well.
  3. Add crushed peppercorns, malt vinegar and oil to the dressing and mix well.
  4. Transfer the salad onto a serving platter. Put some feta cheese and drizzle some dressing on top and serve immediately.
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