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Beetroot quinoa and crab salad (6 Servings)

quinoa-seeds
“Superfood” has gained popularity in the last few years thanks to its health benefits. This type of food is high in nutritional value. So today, I am going to use one of those superfoods to make a delicious, clean and healthy dish. The hero of this dish will be Quinoa.

Quinoa is a pseudocereal, therefore, it’s not a grass. Quinoa is closely related to species such as beetroots, spinach an tumbleweeds. It is high in protein and contains no gluten. For me, who used to consume a fair amount of rice, I find this substitute to be absolutely delightful. And since I’ve been on a no (to low) grain diet, quinoa is now my part of my kitchen staples!
Here is the recipe to a fabulous, tasteful and healthy dish.

quinoa-seeds

INGREDIENTS

Beetroot Quinoa
1/2 cup quinoa (Red Black or White)
1 cup of vegetable stock (preferably homemade)
1 shallot finely chopped
2 tablespoons of olive oil
100 grams of grated beetroot (about 1 small beetroot)
salt/pepper 

 

Crab Salad
500 grams of crab meat
1/4 cup of mayonnaise (preferably homemade)
2 tablespoons of chopped spring onion
salt/pepper
orange zest and orange segments
radish, thinly sliced
some crushed almonds

 

STEPS

 

For the beetroot quinoa:
  1. In a medium frying pan at a medium high heat: Heat the oil and add the chopped shallot and fry for 2-3 minutes. Add quinoa and fry for 2 more minutes.
  2. Add the vegetable stock, once it boils, turn the gas down to low heat, cover and let it simmer for 15 minutes.
  3. Take off the heat after 15 minutes, add 100 grams of grated beetroot to the cooked quinoa and stir it to well combined.
  4. Season with salt and pepper.
For crab salad
  1. Combine crab, mayonnaise, chopped spring onion and orange zest
  2. Season with salt and pepper.
To assemble
  1. Put a round pastry ring on to the middle of the plate.
  2. Spoon beetroot quinoa in to the ring, fill up half way through the height.
  3. Spoon the crab salad mixture to fill up the ring.
  4. Take the ring off and garnish with sliced radish, orange segment and orange zest.

BON APPETIT 

 

Credit: Chef Nick Ekasingh 

 

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