Guess what is the newest kitchen gadget I have got ? No, no, it is not one of those high tech gadgets that people usually rave about. It is a Molcajete (traditional mexican version of the stone mortar & pestle). It took me a while to season it and start using it, but it is worth it, I tell you. I am reinventing all the mexican flavors of salsas, guacamoles and also some not-so-mexican chutneys and sauces made fresh. Each time burning some calories too in the process by lifting, holding and washing the heavy molcajete ;-)
Have you tried guava in a salad? Today's recipe is a simple guava quinoa salad, dressed with some freshly made tomato salsa. This can be made with other tropical fruits like mango or pineapple, just keep in mind to choose no-so-ripe fruits. Very easy to put together for a light and summery dinner or lunch.
- Quinoa - 3/4 cup - soaked for 12-18 hours
- Guava - 1 large - medium ripe
- English cucumber - 1
- White onion - 1 cup
- Tomato - 2 small
- Cilantro - for garnish
- Drain and cook quinoa with 3/4 cup of water. Let it cool.
- Chop all ingredients finely.
- Toss everything together and mix with the fresh tomato salsa.
- Serve as a light dinner or as a starter salad with your lunch.
Fresh Tomato Salsa:
- Cumin seeds - 1 tsp
- Green chilly -1-2
- Red onion - 1/2 cup - chopped
- Tomato - 1 small - chopped
- Cilantro - big handful chopped
- Himalayan pink salt - as per taste
- EV olive oil - 2-3 Tbs
- Lemon juice - 2 Tbs
- Crush cumin seeds in your molcajete, add chopped green chillies and crush them too.
- Add the remaining ingredients one by one by handfuls, crushing them slightly.
- Transfer to a bowl and keep aside while you prepare the salad.
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