BITES
Quinoa Salad
At Family & Life, we believe
that cooking can, and
should be, a family affair!
This month, we present the
underrated quinoa, perhaps
one of the healthiest and
filling cereals out there,
and our resident chef’s take
on this delicious grain.
The quinoa seed is a lot like George Harrison of the
Beatles – always overlooked but such a critical member
of the family, in this case, the food pyramid. Quinoa was
a staple food for ancient civilisations that unfortunately
dropped out of the modern human’s radar until only
recently, when we discovered how nutritious it is. It’s
even been labelled a superfood!
High in protein and free of gluten (great news for
gluten-intolerant folks!), quinoa is filled with lots of
essential amino acids, calcium, phosphorus and iron.
Best of all, it’s easy to cook and is incredibly delicious.
Fine dining chef Tim Meijers shares with you the
secrets to preparing this crop and presents his
favourite way of cooking quinoa (psst, it’s so easy, your
children can do it too).
We hope you have fun with this recipe. Do share your
asparagus creations with us on our Facebook page at
www.fb.com/familyandlifemag!
SERVES: 4 people (starter size)
PREPARATIONS
DEGREE OF DIFFICULTY: Easy enough
for kitchen newbies!
INGREDIENTS
Quinoa
PREPARATION TIME: 15 minutes
Quinoa........ 500 grams
1. Put the quinoa in the cooking pot and add the cold water.
TOTAL COOKING TIME: 15 minutes
2. Bring it to boil before reducing the heat.
Water............... 1 litre
Baby green asparagus.............1 bunch
Baby radish........ 100 grams
3. Once most of the water has evaporated (which should take
around 20 to 25 minutes), remove the pot from the heat.
4. Spread the quinoa on a tray and allow it to cool down.
Sugar snaps........ 250 grams
Truffle oil................ 50 ml
Salt and pepper............ To taste
Vegetables
1. Boil a big pot of water.
2. While the water is boiling, remove about two centimetres
of the bottom of the green asparagus.
MATERIALS
Flat plate or drinking glass
Cooking pot
ABOUT THE CHEF
Tim Meijers is a globe-trotting chef with
more than a decade of experience working in
Michelin-starred fine dining restaurants. He
came to Singapore three years ago and worked
for Saint Pierre before starting Tim’s Fine
Catering Services, bringing the luxury of fine
dining to offices and homes all over the island.
30
Family & Life • Jun 2014
Spatula
Knife
Chopping board
3. Then, clean the sugar snaps by slowly taking the top off
and pulling it down. You’ll see a little string coming out.
4. Boil the green asparagus for a minute before cooling them
in ice water.
5. Then, boil the sugar snaps for three minutes before
cooling them in ice water.
6. Split the sugar snaps in half.
7. Wash the baby radish and cut it into quarters.
8. After the quinoa has cooled down, mix in the truffle oil and
season it with salt and pepper.
9. Take the glass or flat plate and plate your quinoa salad.