Quinoa Salad

Anecdote

Tulip is a woman of substance who looks like a twenty something girl. She wears many hats and that’s what draws me to her. When we first met she was following her passion to be a teacher and taught History to children. This talent she brings out even more in the way she manages Ivana’s academics. Tulip is also married to an exercise freak, and she discovered the wonders of work-out after marriage. She taught Pilates at Nawaz Modi Singhania’s gym for some years. In the recent times she trained to teach Zumba and is now a certified trainer. Quite the entrepreneur she runs a Zumba class near home, advices on health food and participates in Zumba flash mobs. They say that learning never stops; I am some years older than Tulip. Yet I learn from her many new ideas, things to do, cooking concepts and one consistent attribute in everything that we do together and that is her eye for detail.

I must add that this health and fitness proponent makes the most delicious frosting on muffins and cakes!

Stuff that you must have:

1/4 cup quinoa

1/2 cup water

Salt to taste

1 small red onion, chopped

1 tomato

1/2 capsicum, finely chopped

1/2 sweet potato

1/4 cup lightly toasted almonds

A handful of raisins

Vinaigrette

2 tablespoons balsamic vinegar

2 tablespoons olive oil

salt and pepper

What to do:

Put the quinoa in the pressure cooker along with the water and salt. Reduce heat once the steam is released and cook on slow fire for about ten minutes.

Whisk the ingredients for the vinaigrette and keep aside. Just before serving, mix the cut vegetables with the quinoa. Add in the vinaigrette and toss well. Adjust seasoning.

How to serve:

Spoon it out on a solid coloured plate or platter. Decorate with vegetable shavings.

Trivia: 

Quinoa looks like a grain but is actually a seed and it is gluten free. It is available in colours like red and black and white. It is called the “everyday superfood”.