Quinoa Salad with Vegetables by Chef Alessio Corda of the “Living Room”
HEAD Chef Alessio Corda loves healthy, seasonal, full-flavored ingredients — preferably locally sourced — for his delicious dishes at the Ritz-Carlton Hôtel de la Paix’s stylish new restaurant the Living Room, the launch of which I had the pleasure of attending in January.
With Spring rapidly approaching, I asked Chef Corda for a recipe that reflects the changing of the seasons and fulfills the wish that I and probably many of you have to transition to lighter fare. This delicious dish delivers on that request but doesn’t sacrifice anything in terms of flavor, beauty or nutrition.
By the way, if you’re looking for inspiration or to compare your handiwork with Chef Corda’s, this dish is available now on the Living Room’s à la carte menu.
My thanks to Chef Corda for this recipe.
Enjoy, everyone! ♣
Chef Alessio Corda’s Quinoa Salad with Vegetables
Serves 4 people.
50g each of white, red and black organic quinoa
Vegetables, nuts & seeds:
1 avocado in bite-sized slivers
Half a cucumber, in bite-sized slices
10 tomatoes: cherry or vine tomatoes in bite-sized slices
200g steamed broccoli florets
200g steamed, sliced carrots
100g mesclun salad
15g roasted pistachios
20g roasted sunflower seeds
20g pumpkin seeds
5g Chia seeds
100ml olive oil
10g soy sauce
40g lemon juice
Pinch of salt
15g roasted sesame seeds
15g white onions, finely sliced
Wash the quinoa in cold water and combine with the water and salt and cook at medium heat until the water is absorbed, then cover with cling film, remove from the heat and let it finish cooking in its own steam (about ten minutes).
Mix all the dressing ingredients together.
Mix the cooked quinoa with the vegetables and the dressing.
At the end, add the mesclun salad, nuts and seeds, season with salt and pepper, and serve cold.
Hôtel de la Paix
Quai du Mont-Blanc 11
Geneva, 1201 Switzerland
Tel: +41 (22) 909.60.00
Open 7/7; 06:30 – 22h00