Quinoa salad

by Selwyn
American cuisine, Any category, Any kitchen, Any menu, Prescriptions, Salads, Vegetable salads, Vegetarian food
6 March 2023
1 min read

Ingredients portion 6

Quinoa 30g

Butter 5g

Thyme 1 stalk

Cucumbers 20 g

Avocado 20 g

Canned corn 15 g

Cherry tomatoes 50 g

Lime juice 10 ml

Olive oil 15 ml

Salt to taste

Cooking instructions 30 minutes

1 Boil the quinoa in salted water with a sprig of thyme and butter until soft. Sieve the quinoa and drain it.

2 Blanch the cherries for 7 seconds, then set aside on ice, peel off the skin, cut into four pieces.

3 Cut all the vegetables into 0.5 cm cubes and mix with the quinoa, add the chopped coriander and parsley. Season with lime juice, olive oil and salt.

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Selwyn Richards

EXECUTIVE CHEFSpecializing in Caribbean and International Cuisine, catering to the global multicultural community. Dynamic, Professional and Results-OrientedOverviewAreas of ExpertiseMore than twenty-five years of professional catering, cooking and kitchen management experience including large corporate functions, sporting events, weddings, television, and movie productions exemplifying leadership qualities and professionalism, backed by a consistent, verifiable record of achievement.Executive Chef designation Owns and manages The Art of Catering Inc. catering company Owned and managed The Pepperpot Café restaurant Extensive experience with million-dollar, upscale establishments Food Styling specialist Successful catering experience (1,000+ events) Successfully delivered off-site meals (125,000+ spectators) during 3 day TorontoMolson Indy Successfully delivered off-site meals (10,000+ spectators per day) at the CanadianOpen Tennis Championship Maximizing kitchen productivity and staff performance Catering to diverse cultural communities Specializing in ice sculptures, fruit and vegetable carvings and specialty drinks .
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