Grain salad with spinach
2 servings
30 minutes
Sochi chef Alexey Pavlov has put together a glamorous salad from legumes and cereals. It contains all the favorites of chefs and nutritionists: canned chickpeas will gently envelop the receptors, pearl barley will give a nutty flavor, and quinoa beads will burst cheerfully on the tongue. All this is seasoned with a multi-stage fragrant dressing with coconut milk, soy sauce, cilantro and kimchi sauce. The rest is elementary, you can take any vegetables, no one will call this salad boring anyway. And many will not even mind swapping a piece of steak for it.
1
Prepare coconut sauce. In a small saucepan, mix kimchi sauce, coconut milk, finely chopped cilantro, and olive oil. Add 200–220 ml of water, salt to taste, and stir. Bring to a boil and let it cool completely.
- Kimchi sauce: 30 g
- Coconut milk: 70 ml
- Cilantro: 15 g
- Olive oil: 30 ml
- Salt: to taste
2
Divide the broccoli into small florets and sauté in vegetable oil until golden brown - they should remain crispy.
- Broccoli: 140 g
3
Add quinoa, pearl barley, and chickpeas to the broccoli. Pour in soy sauce and mix. Allow the grains to heat up and the sauce to absorb over low heat.
- Quinoa: 60 g
- Pearl barley: 60 g
- Canned chickpeas: 60 g
- Soy sauce: to taste
4
Transfer the contents of the pan to a salad bowl. Add spinach, julienned bell pepper, and pickled cherry tomatoes.
- Spinach: 40 g
- Bell pepper: 40 g
- Cherry tomatoes in their own juice: 50 g
5
Dress the salad with coconut sauce and garnish with mixed salad leaves.
- Mixed salad leaves: 10 g
