EMERALD QUINOA SALAD
- Wilson Wilnic
- May 20
- 2 min read
A sophisticated layered salad featuring herb-infused quinoa, creamy avocado, and finely julienned baby gem lettuce, carefully assembled in a ring mold for a clean and elegant presentation. Finished with a delicate drizzle of balsamic glaze,
YIELD : PREP TIME :
RECIPE
ITEM NAME | QUANTITY | UNIT |
|---|---|---|
Avocado | 100 | gm |
Mix boiled quinoa | 200 | gm |
Pomeganate molasis | 30 | gm |
Baby gem lettuce | 40 | gm |
Balsamic Glaize | 20 | gm |
Lemon juice | 10 | gm |
Black peper crush | 1 | gm |
Salt | to taste | |
olive oil | 10 | mil |
Micro herbs | 2 | gm |
PREPARATION METHOD AND PROCEDURE
PREPARING THE QUINOA BASE
In a clean mixing bowl, combine the cooked white and black quinoa.
Add the pomegranate seeds and season with salt and black pepper.
Drizzle in the pomegranate molasses and mix gently until the quinoa is evenly coated.
FORMING THE BASE
Place a 6 cm ring mold in the center of a plate.
Fill the ring with the quinoa mixture and press lightly with the back of a spoon to create a compact and even base.
PREPARING THE AVOCADO LAYER
Cut half an avocado into uniform cubes.
Season with lemon juice, salt, and crushed black pepper.
Arrange the avocado cubes evenly over the quinoa base to form the second layer.
ADDING THE BABY GEM
Finely julienne the baby gem lettuce.
Place the lettuce neatly on top of the avocado layer to create height and freshness.
GRILLING THE HALLOUMI
Cut the halloumi cheese into small cubes.
Lightly brush with olive oil and grill in a hot pan until golden on all sides.
Scatter the grilled halloumi cubes randomly over the baby gem lettuce.
FINAL GARNISH
Place 5 pomegranate seeds on top for a vibrant accent.
Carefully remove the ring mold.
Drizzle balsamic glaze delicately over the salad.
Finish with a small garnish of fresh micro herbs.
NOTE
|
Comments