asiaSpa India - January-February 2018

56 asiaSpa India January-February 2018

THAI QUINOA

SALAD

• 10gms quinoa


• 25gms red bell pepper chopped


• 25gms carrot, peeled and shredded


• 25gms chopped cucumber


• 20gms edamame beans


• 10gms chopped green onion


• 10gms shredded red cabbage


• 5mls lime juice


• 5mls  sh sauce


• 15gms sugar


• 30mls vegetable oil


• 5gms freshly grated ginger


• 10mls sesame oil


• 2gms red pepper  akes


• 15gms chopped peanuts


• 10gms chopped coriander


• 10gms chopped basil


• Rinse the quinoa with cold water and
  cook it in a saucepan until soft. Remove it
  from the pan and let it cool.


• Combine the quinoa and vegetables
  in a large bowl.


• In a small bowl, whisk the  sh
  sauce, lime, sugar, vegetable oil,
  sesame oil and red pepper  akes until
  the sugar dissolves.


• Pour the dressing over the quinoa and
  vegetables and stir to combine.


• Sprinkle the coriander, basil and peanuts
  over the salad and stir lightly.

Chef Rupesh Orforcar

Executive Sous Chef

Grand Hyatt Goa

Get your  ll of co ee and fresh

air at The Tamara Coorg; and

(above) take a quick detox at

ITC Grand Chola Chennai

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