Coconut Lime Quinoa Salad
Ingredients:A cup of uncooked quinoa; 2 cups of water; ½ cup of sliced onion; 3 cups of diced cucumber; 1½ cups of purple cabbage; ½ cup of diced avocado; 4 segments of orange; 2 cups of defrosted shelled edamame; ½ cup of unsweetened toasted coconut flakes; ¼ cup of chopped almonds; few good shakes of black pepper. For the dressing, 2 tbsps of orange juice, a juiced lime; 2 tbsps of apple cider vinegar and 2 tbsps of olive oil.
Method: Boil the quinoa in water according to package directions. This should take about 12-15 minutes, and all water should be absorbed. Remove it from the heat, fluff with a fork and allow it to cool. Whisk together the dressing in a small bowl. Prepare all remaining ingredients as indicated above and toss them together in a large bowl. When the quinoa has cooled, add it to the mixture, along with the dressing. Stir well to coat. For best results, let it sit for at least 30 minutes — or overnight.
From the glass...
Who doesn’t love a refreshing drink? Try these yummy cocktail recipes for your special Father’s Day brunch. Create these delectable concoctions by mixing the ingredients mentioned below in a chilled cocktail shaker.
Strawberry Daiquiri
Ingredients: 60 ml Bacardi White; 15 ml of a strawberry crush; 10 ml of lemon juice; 10 ml sugar syrup; sugar rim; margarita glass.
Ballantine Morning Coffee
Ingredients: 60 ml Ballantine Finest; 50 ml espresso coffee; 25 ml Kahlua; 5 ml sugar syrup; 1 scoop vanilla ice-cream; martini glass.
Mango Daiquiri
Ingredients: 60 ml Bacardi White; 25 ml mango pulp; 10 ml lemon juice; 10 ml sugar syrup; sugar rim; margarita glass.
Fresh Harvest
Ingredients: 50 ml Bacardi White; 10 ml white wine; 8 basil leaves; 2 spoons custard sugar; 10 ml lemon juice; 4 pieces of orange zest.
(Courtesy: Mixologists Sayan Adhikary, Ajeet Kumar and sous chef Sanjay Rawat, Bengaluru Marriott Hotel Whitefield)