Why you should have it: Quinoa is gluten free and contains iron, B vitamins, magnesium, phosphorus, potassium, calcium, vitamin E and fibre. It is one of the few plant foods that are considered a complete protein and comprises all 9 essential amino acids.
100 gm Quinoa
25 gm Julienne zucchini (mixed)
10 gm Basil leaves (ribbon cut)
10 gm Black olives (sliced)
10 gm tomato
4 cups Water
5 gm Cumin powder
A pinch of Paprika
Salt & Pepper to taste
3 tbsp Olive oil
Pour the quinoa in a strainer and wash it under running water for 1 minute.
Now, put it in a saucepan and pour the water in. Add a little salt, cover with a lid and bring to boil over low heat. Let simmer until the water is completely absorbed. Turn off the heat and let cool completely. Pour olive oil, stir and set aside.
Grate the zest from the lime and squeeze out the juice. In a small bowl, whisk the lemon zest and juice with olive oil, cumin, paprika and salt.
In a bowl, toss vinaigrette with quinoa, zucchini, basil leaves, olives, tomato, and season to taste. Serve with garnish.
In a non stick pan, put some grated parmesan cheese and chili flakes. Slightly heat the cheese; then remove from the pan and chill to use as garnish.
For plating, use iceberg lettuce, carrot and beetroot.
Recipe by Siddhartha Sankar Sarmah
Executive Sous Chef
Hotel Holiday Inn, Kochi