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Warm Quinoa and Beetroot Salad with Pecans

Rrecipe

Ingredients

  • 1 cup cooked quinoa
  • 2 medium beetroots
  • Salt to taste
  • Crushed black peppercorns to taste
  • 2 tsps olive oil
  • 10-12 toasted American Pecans
  • 1½ tbsps oil
  • 1 tbsp finely chopped garlic
  • 2 small onions, cut into quarters and layers separated
  • 1 small carrot, peeled, halved and sliced
  • 4 tbsps boiled corn kernels
  • 2 green chillies, chopped
  • 1 tbsp sugar
  • 1 small green capsicum, cut into small triangles
  • ¼ tsp soy sauce
  • ¼ tsp vinegar 
  • 1/3 cup spring onion greens, chopped
  • Assorted lettuce leaves as required
  • Toasted white sesame seeds to sprinkle

Process

  1. Preheat the oven at 180⁰C.
  2. Take beetroots in a bowl. Add salt, crushed peppercorns, drizzle olive oil and mix well.
  3. Wrap the beetroots in individual aluminium foil pieces and bake for 40-45 minutes.
  4. Heat oil in a nonstick wok, add garlic and sauté till it turns golden brown, add the onions, and sauté till golden brown.
  5. Add the carrot, corn kernels, green chillies and sauté for 2-3 mins. Add salt, sugar mix well. Add capsicum and mix well.
  6. Add the cooked quinoa, soy sauce, vinegar, spring onion green and mix well.
  7. Arrange the assorted lettuce leaves on serving plate, add the salad over it.
  8. Peel the beetroots and arrange the slices on top. Place American Pecans. Sprinkle the toasted white sesame seeds and serve warm.


Preparation Time: 15-20 minutes | Cooking Time: 45-50 minutes | Cuisine: Fusion