Andean grain salad

Prep 0 h : 15 m
Cook 0 h : 30 m


  • 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

    Maca dressing

    200g maca powder

    350ml passion fruit juice

    100ml olive oil

    20ml lime juice

    Chia papers

    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.

    Keep aside.

    Maca dressing

    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.

    Chia papers

    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.