Glowbal’s Summer BBQ Series | Black Quinoa Salad Recipe

Executive Chef Ray Bear has taken the traditional Quinoa Salad and given it a Sanafir spin – leaving us with the perfect conversation piece for your next barbeque.

Last week, we showed you how to grill the perfect burger. For this week’s edition of our Summer BBQ Series, we bring you the recipe for a Black Quinoa Salad; which, once built looks like a work of art almost too good to eat…..almost. Follow the simple steps below and enjoy!

What You Will Need:
Quinoa:
½ cup of Black Quinoa, boiled in slightly salted water until tender
1 tsp of Lemon Juice
1 tsp of Balsamic Vinaigrette
Pinch of Salt
1 ½ TBS of Hummus

Pickled Garnish:
5 thin slices of Radish
3 thin slices of Beets
1 thin slice of English Cucumber

Pickling Liquid:
1/2 cup Rice Wine Vinegar
1 TBS of Sugar
2 tsp of Salt
Pinch of Pepper

Topping:
1 TBS of Chickpeas, canned
1 oz of Sweet Potatoes, oven roasted
½ oz of Heirloom Tomato, peeled and seeded
1 floret of Broccoli, blanched
5 Celery Leaves
½ oz of your favorite micro shoot

Building the Dish:
Mix the Black Quinoa with the balsamic vinaigrette and lemon juice.
Using a rectangle shaped mold on top of a flat serving plate, scoop the hummus into the center.
Next, spread the Black Quinoa on top of the hummus, ensuring the rectangle mold is filled. The Black Quinoa will act as a base for the rest of the ingredients.
Toss the sliced cucumber and radish in the pickling liquid and remove, then place on the Quinoa base.
Toss the sliced beets in the pickling liquid, remove, then fold in half and place on the Quinoa base as well.
Place the rest of the items artfully on top of the Quinoa.
Season the salad with a pinch of salt.
Dress the salad with sporadic drops of the balsamic vinaigrette.

Remove rectangle mold, serve and enjoy!