Umami Quinoa Salad
Servings: 8 People
Ingredients
For the Salad:
- 200 gr white Quinoa , thoroughly washed
- 200 gr red Quinoa , thoroughly washed
- 1 head Broccoli , cut in small florets
- 500 gr Portobello Mushrooms , small with stems, thickly sliced
- 2 Bell Peppers , 1 yellow & 1 orange seeded, and ribs removed, cut in small ½ cm cubes,
- 10 Sun-dried Tomatoes , chopped in small ½ cm cubes
- 1 large Carrot , lengthwise halved, quartered and sliced
- 1 tablespoon Vegetable Bouillon , Organic in powder
- 3 tablespoons olive oil
- 2 teaspoons Sea Salt
- 1 teaspoon freshly ground Black Pepper
For the Umami Dressing:
- 70 ml EVOO , Extra Virgin Olive Oil
- 20 ml Yuzu sauce
- 50 gr Parmigiano Reggiano , finely grated
- 25 gr Anchovies paste
- 15 ml Worcestershire sauce
- 15 ml Tonkatsu Sauce
- ½ teaspoon Sea Salt
- ½ teaspoon freshly ground Black Pepper
Instructions
- In a medium pot bring water to a boil then add the broccoli and carrots and simmer for 2 minutes. You want your vegetables 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. Keep aside.
- Wash thoroughly the quinoa under cold running water. In the same pot of the broccoli add the vegetable bouillon and the quinoa and bring the water back to a boil, reduce heat and simmer for 10-12 minutes. Ready when it changes texture. Don’t overcook them, you want them a bit crunchy. Take out of the pot in a fine sieve and place under water to stop the cooking. Set aside.
- In a large rectangular non-stick oven proof dish add the mushrooms and peppers, drizzle with the olive oil and season with 1 teaspoon of salt and ½ teaspoon of pepper and toss. Turn the oven on to max, broiler/grill on, and place the dish to the top position. Broil for 3 minutes, toss and broil for 3 minutes more. Remove from the oven and keep aside.
- Prepare the Umami dressing by adding all the ingredients (except the EVOO, Salt & Pepper) in a medium bowl and mix. Slowly drizzle the oil while whisking until the dressing has well emulsified. Season with the salt & pepper.
- Add to a serving bowl the quinoa, broccoli, carrots, sun-dried tomatoes, mushrooms and the bell peppers, pour the Umami dressing and toss. Season to taste with salt and pepper.