asiaSpa India - January-February 2018

(Wang) #1
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

16

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