Quinoa Peruvian Salad with Martin Morales | Gizzi Erskine | Wild Dish
- 8 years ago
Gizzi finds out the benefits of eating quinoa and why people have been raving about this Peruvian superfood. This vibrant dish is packed full of nutrients and will leave you feeling fuller for longer.
Check out Martin's Ceviche recipe (it's the BEST) http://bit.ly/1NOVPfL
Subscribe to Wild Dish: http://bit.ly/SubWildDish
Recipe for Martin’s Ensalada de Quinoa
INGREDIENTS
150g quinoa
100g butter beans (soaked overnight in water drained and rinsed)
25g coriander leaves (finely chopped)
1 limo chilli (deseeded and finely chopped)
1 ripe avocado (sliced very thinly on the diagonal)
½ red onion (finely diced)
1 large tomato (deseeded and finely diced)
Salt and freshly ground black pepper
FOR THE PHYSALIS COULIS
10 physalis
1 tbsp granulated sugar
FOR THE DRESSING
Juice of 2 limes
1 limo chilli (deseeded and finely chopped)
1 tbsp extra virgin olive oil
METHOD
Put the quinoa in a saucepan and bring to the boil. Simmer for 15-20 minutes until well cooked. Drain, cool and set aside until needed.
To make the coulis put the physalis and the sugar in a saucepan and add enough water to half cover the contents. Cook slowly over a low heat until physalis are soft and the water has reduced by two thirds. Once cool transfer to a food processor or blender and blitz until smooth.
To make the dressing, put all the ingredients in a bowl and mix together.
Add the butter beans, coriander and limo chill to the quinoa and mix well. Add 3 tablespoons of the dressing.
Assemble salad.
Thanks to Maxwell & Williams & Typhoon for providing us with kitchenware.
Wild Dish is the new digital home of the current revolution in healthy eating, bringing you closer to the most nutritious food on the planet.
Madeleine Shaw, Gizzi Erskine and a host of enterprising food bloggers, chefs, restaurateurs and wellness experts will help make feeling great a way of life.
Follow us:
Facebook: http://bit.ly/WDFbook
Twitter: http://bit.ly/WDtwitter
Instagram: http://bit.ly/WDinstagram
Thanks to Martin Morales. Follow for more amazing Peruvian recipes: https://www.youtube.com/CevicheUK
https://instagram.com/cevicheuk
https://twitter.com/cevicheuk
Follow Gizzi:
https://twitter.com/GizziErskine
https://instagram.com/gizzierskine
Endemol and its producers are not responsible for the outcome of any recipe you try from this video and do not provide any assurances nor accept any responsibility or liability with regard to their originality quality or safety. If you try this at home, there may be different results depending on ingredients, cooking temperatures, typos, errors, omissions, or individual cooking ability. Be careful when cooking with raw ingredients such as eggs, chicken or fish and seek expert advice if you are unsure. Always take care when using sharp knives or other cooking implements and make sure you don’t burn yourself or others while cooking. You should be fully aware of and accurately advise others of the presence of substances which might provoke an adverse reaction in some consumers. If you are under 16 please seek permission from a parent or guardian before attempting this recipe at home.
Check out Martin's Ceviche recipe (it's the BEST) http://bit.ly/1NOVPfL
Subscribe to Wild Dish: http://bit.ly/SubWildDish
Recipe for Martin’s Ensalada de Quinoa
INGREDIENTS
150g quinoa
100g butter beans (soaked overnight in water drained and rinsed)
25g coriander leaves (finely chopped)
1 limo chilli (deseeded and finely chopped)
1 ripe avocado (sliced very thinly on the diagonal)
½ red onion (finely diced)
1 large tomato (deseeded and finely diced)
Salt and freshly ground black pepper
FOR THE PHYSALIS COULIS
10 physalis
1 tbsp granulated sugar
FOR THE DRESSING
Juice of 2 limes
1 limo chilli (deseeded and finely chopped)
1 tbsp extra virgin olive oil
METHOD
Put the quinoa in a saucepan and bring to the boil. Simmer for 15-20 minutes until well cooked. Drain, cool and set aside until needed.
To make the coulis put the physalis and the sugar in a saucepan and add enough water to half cover the contents. Cook slowly over a low heat until physalis are soft and the water has reduced by two thirds. Once cool transfer to a food processor or blender and blitz until smooth.
To make the dressing, put all the ingredients in a bowl and mix together.
Add the butter beans, coriander and limo chill to the quinoa and mix well. Add 3 tablespoons of the dressing.
Assemble salad.
Thanks to Maxwell & Williams & Typhoon for providing us with kitchenware.
Wild Dish is the new digital home of the current revolution in healthy eating, bringing you closer to the most nutritious food on the planet.
Madeleine Shaw, Gizzi Erskine and a host of enterprising food bloggers, chefs, restaurateurs and wellness experts will help make feeling great a way of life.
Follow us:
Facebook: http://bit.ly/WDFbook
Twitter: http://bit.ly/WDtwitter
Instagram: http://bit.ly/WDinstagram
Thanks to Martin Morales. Follow for more amazing Peruvian recipes: https://www.youtube.com/CevicheUK
https://instagram.com/cevicheuk
https://twitter.com/cevicheuk
Follow Gizzi:
https://twitter.com/GizziErskine
https://instagram.com/gizzierskine
Endemol and its producers are not responsible for the outcome of any recipe you try from this video and do not provide any assurances nor accept any responsibility or liability with regard to their originality quality or safety. If you try this at home, there may be different results depending on ingredients, cooking temperatures, typos, errors, omissions, or individual cooking ability. Be careful when cooking with raw ingredients such as eggs, chicken or fish and seek expert advice if you are unsure. Always take care when using sharp knives or other cooking implements and make sure you don’t burn yourself or others while cooking. You should be fully aware of and accurately advise others of the presence of substances which might provoke an adverse reaction in some consumers. If you are under 16 please seek permission from a parent or guardian before attempting this recipe at home.