Andean grain salad
80g each, good quality red, white and black quinoa from Peru
60g cherry tomatoes, halved
50g physalis, halved
40g avocado, cubed
40g palmhearts, sliced
10g cocoa nibs
200g maca powder
350ml passion fruit juice
100ml olive oil
20ml lime juice
60g potatoes, boiled with a pinch of salt
40g quinoa flour
20g chia seeds
Cook quinoa in boiling water (the white one needs 12 mins, the red 14, the black 17).
Once cooked, cool it down in iced water.
Cook maca powder with the passionfruit juice in a heavy-based saucepan for 4 mins. Let it cool down and mix with the olive oil and lime juice. Keep aside.
Preheat the oven to 110°C. Mash potato and mix with quinoa flour. Spread the mixture over a silicone baking mat into a very thin layer. Sprinkle chia seeds over and bake for 28 mins. Let it cool and then break into shards. Keep aside.
To assemble, mix together quinoa and half the maca dressing.
Toss in the remaining ingredients and serve with chia paper shards and remaining dressing.
Carlo Valentino is a chef at Oberoi Hotel's Waka Restaurant & Bar in Business Bay, Dubai.