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Quinoa salad, Prescriptions, Any category, Any kitchen, Any menu, Vegetarian food, Salads, American cuisine, Vegetable salads

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.

Fish paste with tuna, celery and basil

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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 .