Quinoa – 6 tbsp (Raw)
Broccoli – 1 small
Walnuts/Almonds – 6-8nos (Roughly crushed)
Pomegranate – 1
Tomato – 1 small
Sweet Potato – 1 medium
Green Chili – 1 to 2 (cut sideways)
Coriander Leaves – 4 tbsp (Finely chopped)
Sprouts – 3 -4 tbsp
Cinnamon powder – 1 pinch
Vinegar/Balsamic Vinegar – 1 tbsp
Coriander powder – ¼ tsp
Pepper – 1 tsp
Chillie flakes – 1 tsp
Olive oil – 2 tbsp
Salt to taste
Cut the sweet potato into cubes and marinate with some olive oil, chili flakes, ground pepper, coriander powder and a pinch of cinnamon powder. Grill it for 40 minutes at 170 degrees C in an oven and keep aside.
Cook Quinoa in salted water for 15 minutes. Drain it and keep aside.
Steam the broccoli florets for 5 minutes.
Steam the sprouts for 5 minutes
For the Salad Dressing
Cut pomegranate to half. Squeeze out the juice of half pomegranate. Mix it with salt, equal quantity of olive oil and 1 tsp of balsamic or regular vinegar. This will be the salad dressing.
Remove the seeds from the remaining half of the pomegranate and keep aside for the salad.
Mix green chilies, sprouts, cooked Quinoa, coriander leaves, steamed broccoli, cut tomato, pomegranate and crushed nuts. Add the salad dressing and mix well. Finally before serving, add the grilled sweet potatoes to this and serve immediately.
Quinoa is a pseudocereal which is gluten-free and high in protein. It contains all 9 essential amino acids in sufficient quantity. It is high in Magnesium, B Vitamins, iron, potassium, Calcium, Phosphorous, Vitamin E, fibre and other anti-oxidants. 1 cup of cooked Quinoa has 8 grams of protein with high nutritional value.