quinoa salad
Jasmine took me to Cava for the first time in 2023 and I’ll never forget the experience. I tried her go-to order (spinach, quinoa, corn, fried tortillas, broccoli, garlic sauce, tahini, hummus) and loved every bite. I wanted to recreate some of those mediterranean flavors in this quinoa salad I made as a to-go bowl for her to take to work.
Ingredients
Spice Marinated Chicken
2 chicken thighs, cubed
2 tsp salt
3 cracks black pepper
1.5 Tbsp cumin
1 Tbsp garlic powder
1 Tbsp onion powder
1 tsp tumeric
1 tsp ginger powder
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Quinoa
1/2 cup quinoa
1 cup water
1 garlic clove, crushed
1 pinch salt
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Buttermilk Dressed Cucumbers
2 cucumbers, quartered
1 pinch salt
60g buttermilk
60g fage yogurt (5% fat)
2g yondu
1g salt
20g honey
5 cracks white pepper
4g lemon juice or oil
1 Tbsp dill
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Pan-fried Broccoli Florets
1 pint broccoli florets
1 Tbsp chicken fat (schmaltz)
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Curried Cashews
1 handful of untoasted cashews
1 tsp curry powder
1 pinch salt
1 tsp neutral oil
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Sumac
Olive oil
Dill
Mix everything and marinate for at least 15 minutes.
Cook in a pan over medium heat, without oil, on one side until well colored. Flip and cook the other side briefly. Check for doneness and turn off the heat.
Bring to a boil and immediately lower to a simmer.
Cover and cook for 15 minutes or until the steam stops. Fluff and leave to cool.
Mix the salt and cucumbers and marinate for 10 minutes.
Wash and pat the cucumbers dry. Mix with everything else and adjust the seasoning to your preference.
Melt the chicken fat over high heat and sear the florets. Season with salt and white pepper to taste.
Adjust with a little sherry vinegar if needed.
Mix everything and adjust to taste with more salt/curry powder