Make the most of winter greens with this wholesome dinner salad brought to you by Vijay Thapliyal, Executive Chef at The Lodhi, New Delhi,
* Preparation:
Quinoa, vegetable stock or water, broccoli, cashew nuts, yellow zucchini, edamame or peas, spring onion, basil, olive oil, ground cumin, garlic clove, lemon, avocado (optional), chili flakes (optional).
* Method:
Place 1 cup quinoa and 2 cups of vegetable stock or just water (as preferred) into a saucepan and bring to a boil. Place a lid on top, slightly ajar, and reduce to a simmer for approximately 15 minutes until cooked.
Set aside with the lid on to cool for five minutes. Steam 1 and 1/2 cups of broccoli florets. Slice 1 yellow zucchini lengthwise and chop finely. Also finely chop 1 spring onion, 1 large handful of basil and 1 large garlic clove. Combine all these ingredients with 1/2 cup of shelled edamame beans or peas, 3 tablespoons olive oil, 1 teaspoon ground cumin, juice and finely grated zest of a lemon, along with the quinoa.
Season generously with salt and cracked black pepper. Top with 1/2 cup of toasted cashew nut pieces, sliced avocado and chili flakes (if using), just prior to serving.
SUBSCRIBE TO OUR VIDEO NEWS CHANNEL!
