Quinoa is one of my favorite grains to cook with. To clarify, quinoa is not actually a grain but rather a grain-like seed that originated in South America. No matter its origin or whether it is a grain or seed, quinoa is loaded with fiber, is naturally gluten free and has a higher protein content than rice. It is also a simple, nutritious meal that is easy to prepare and quick to cook.
In addition, quinoa is loaded with several B vitamins, including Thiamin (vitamin B1), Riboflavin (vitamin B2), Pyridoxine (vitamin B6), Folate (vitamin B9), as well as minerals such as iron, magnesium, phosphorus, and manganese. These vitamins and minerals help improve the diet of people who suffer from a lack or low levels of these essential supplements.
Serving: 4 portions
- Quinoa 240g
- Salmon 200g
- Avocado 100g
- Tomato 100g
- Capsicum 40g
- Carrot 40g
- Cucumber 40g
- Parsley chopped 10g
- Lemon juice 20 ml
- Olive oil 20 ml
- Pomegranate sauce 20 ml
- Cherry tomato 10g
- Pomegranate seed 20g
- Salt 5g
- Pepper 5g
- Soak the quinoa in water for 10 minutes.
- Boil two cups of water in a pot and transfer the soaked quinoa to the boiling water.
- Cover and simmer for about 15 minutes. Remove from heat and let it sit covered for a further 10 minutes. Open the pot and fluff with a fork.
- Meanwhile, marinate the salmon with lemon juice, olive oil, salt and pepper, and grill in a hot pan for 6 to 8 minutes, flipping the salmon to ensure it does not stick to the pan.
- Remove from heat, crumble and set aside
- Chop all the vegetables and place in a large mixing bowl
- Add the cooked quinoa to the bowl along with lemon juice, olive oil, pomegranate sauce, salt and pepper, mix well and taste it, it should have a sweet and sour taste.
- Mash the avocado, add a sprinkling of seasoning, olive oil and lemon juice
- Take one clean plate, place your quinoa salad in the center of the plate, pipe the avocado on top of the salad.
- Add crumbled salmon to one side of the plate and sprinkle some on top of the salad as well.
- Serve garnished with pomegranate seeds and cherry tomatoes.
Creative, enthusiastic and with a passion for food, Chef Binu Joseph is currently Chef at The Regency Hotel Kuwait. With over 17 years of experience serving in luxury five-star properties in the region, Chef Joseph has an in-depth knowledge in preparing multiple cuisines, including Arabic, Asian, American, Continental and Indian dishes. In addition, his culinary skills in putting his own stamp on traditional dishes to create new combinations of flavors, textures and tastes allows him to prepare dishes that meet the tastes of the most discerning patrons. Chef Joseph now brings his versatility and 5-star culinary creativity to the pages of The Times Kuwait, with simple recipes that anyone can prepare using ingredients that are readily available in Kuwait.