Food Recipes, Pleasures, Wheats & Grains
Quinoa with Lime Passion Fruit Vinaigrette
[featured-images]Keeping the veggies crispy and the crunchiness found in the passion fruit seeds create a nice texture for this aromatic salad. If you are able to find the Voatsiperifery pepper to sprinkle at the end it will surely make a difference. It’s a big bowl of salad as it was made for a party, so you can adjust the quantities accordingly.
Quinoa with Lime Passion Vinaigrette (8)-min
Quinoa with Lime Passion Vinaigrette (6)-min
Quinoa with Lime Passion Vinaigrette (7)-min
Quinoa with Lime Passion Vinaigrette (5)-min
Quinoa with Lime Passion Vinaigrette (4)-min
Quinoa with Lime Passion Vinaigrette (3)-min
Quinoa with Lime Passion Vinaigrette (2)-min
Quinoa with Lime Passion Vinaigrette (1)-min
Quinoa with Lime Passion Vinaigrette
Ingredients
- 500 grs white Quinoa
- 500 grs Broccoli , cut in small florets
- 350 grs white mushrooms , with stems thickly sliced
- 2 medium Carrots , cut halfway through
- 5 large Bell Peppers , 1 Yellow, 2 Red and 2 Orange, seeded and ribs removed cut in strips
- 1 Red Chili , with the seeds, finely chopped
- 2 Avocados , diced
- 2 cups fresh Parsley , chopped
- 300 ml Lime Passion Fruit Vinaigrette , press Lime Passion Fruit Vinaigrette for recipe
- 4 tablespoons EVOO , (Extra Virgin Olive Oil)
- 1 litre Vegetable Stock , Bouillon
- 1 teaspoon dry Thyme
- Sea Salt
- freshly ground Black Pepper
- freshly ground Black Voatsiperifery Pepper , (if difficult to find then use normal black pepper)
Instructions
- Preheat the oven to 180 degrees C, air circulation with up and low elements on.
- In a medium pot bring water to a boil then add the broccoli and simmer for 2 minutes. You want your broccoli crunchy. With a slotted spoon take out of the water in a bowl filled with water and ice to stop cooking, saving the boiled water. Set aside.
- Wash thoroughly the quinoa under cold running water. In the same pot of the broccoli add the vegetable stock and bring the water back to a boil then add quinoa, reduce heat and simmer for 12-15 minutes. Ready when it changes texture. Don’t overcook them, you want them a bit crunchy. Take out of the pot in a fine net and place under water to stop the cooking. Set aside.
- In a large saucepan over high fire, heat 2 tablespoons of oil, then add the mushrooms and cook until the mushrooms start to brown, about, about 4 to 5 minutes. Season with the thyme, salt and pepper. Don’t move them or toss them very often as you want a nice crust on the mushrooms for both nice texture as well as to retain their liquid. Set aside
- Cut the peppers in strips, and the carrots cut halfway, place in a dish pan, drizzle with remaining 2 tablespoons of oil and add salt and pepper. Toss around and place in the oven for about 15 minutes. Don’t overcook them. Take out of the oven and keep for 10 minutes until able to handle them, chop to small cubes and toss them in a large bowl.
- Add to the bowl the quinoa, broccoli, mushrooms, chili pepper, parsley, avocado and the dressing and toss. Season to taste with season salt and the Voatsiperifery pepper.
Christos Georgiou
says:Wow, i really like your cooking. Do you have a book that we can buy?
really looking forward to your response.
admin
says:Hi Christos, thx for the nice words. We’ll keep you posted once we publish a book. Have a nice day! Frixos