Andean Grain Salad with Chef Valentino

June 26, 2019

We are very excited to share Chef Valentino's recipe using our Hunter’s Gourmet Red, Black and White Quinoa, Organic Roasted Cocoa Nibs, Organic Maca Powder, Quinoa Flour and Chia Seeds.

Do you know that our high-quality organic quinoa is sourced and imported directly from the the Peruvian farmers? Now you do.

Published in Friday Magazine as well, this healthy recipe is sure to delight your taste buds with all the Andean Superfoods’ goodness!

ANDEAN GRAIN SALAD

PREP: 15 m - COOK: 30 m - SERVES: 4

INGREDIENTS

80g Organic Red Quinoa
80g Organic White Quinoa
80g Organic Black Quinoa
60g cherry tomatoes, halved
50g physalis, halved
40g avocado, cubed
40g palm hearts, sliced
10g Organic Roasted Cocoa Nibs

Maca dressing

200g Organic Maca Powder
350ml passion fruit juice
100ml olive oil
20ml lime juice

Chia papers

60g potatoes, boiled with a pinch of salt
40g Organic White Quinoa Flour
20g Organic Chia Seeds

Note: you can replace our Red, Black and White Quinoa with our Tri-Colour Quinoa. Carlo Valentino is a chef at Oberoi Hotel's Waka Restaurant & Bar in Business Bay, Dubai. @carlodxbchef

METHOD

Cook the quinoa in boiling water (the white one needs 12 mins, the red 14, the black 17). Once cooked, cool it down in iced water. Keep aside.

Maca dressing

Cook maca powder with the passion fruit juice in a heavy-based saucepan for 4 mins. Let it cool down and mix with the olive oil and lime juice. Keep aside.

Chia papers

Preheat the oven to 110°C. Mash potato and mix with quinoa flour. Spread the mixture over a silicone baking mat into a very thin layer. Sprinkle chia seeds over and bake for 28 mins. Let it cool and then break into shards. Keep aside. To assemble, mix together quinoa and half the maca dressing. Toss in the remaining ingredients and serve with chia paper shards and remaining dressing.