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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