Superfood pick: Quinoa feel the love?

Executive chef Sujan Mukherjee of the Taj Coromandel gives a list of the healthy staples in his kitchen and one of his favourite recipes

Sonali Shenoy Published :  24th May 2019 06:00 AM   |   Published :   |  24th May 2019 06:00 AM
Quinoa risotto with roasted avocado recipe

Quinoa risotto with roasted avocado        

Executive chef Sujan Mukherjee of the Taj Coromandel has a secret potion — fenugreek water. “It’s what keeps me on my toes all day,” says Mukherjee, who decided to start eating more consciously five years ago, owing to a declining state of health. Today, despite the five-star access to the most decadent dishes, the chef has a list of a few staple ingredients that form the core of most of his meals. These include cucumbers, avocado, steamed fish, oats and quinoa, and egg white omelettes.


Chef Sujan Mukherjee

Below is the recipe to one of his favourite healthy creations. Apart from the fact that quinoa is a superfood, the chef tells us, he put this dish together for “the perfect amalgamation of fibre richness, the wellness of avocado and the ability to restrict hunger for long duration”.
Quinoa risotto with roasted avocado            
Number of portions: 4        

White quinoa  150 gms | Olive oil  2 tbsp | Thyme (finely chopped)  5 gm | celery stalks 
(finely diced) 20 gm | vegetable stock  2 cups | Green peas 30 gm | Haricot beans  20 gm | Onion (finely chopped)  20 gm | Broccoli florets 15 gm | Avocado (ripe) 1
■ Put quinoa in a mesh strainer and rinse thoroughly with hot water. Rub and swish the quinoa with your hand while rinsing, steam the quinoa for 20 minutes and keep it separately.
■ In a pan, heat the olive oil, add the onions and celery and slowly fry for about two minutes.    
■ Roast the avocado in a slow oven and then cool. Take out the pulp and add to the pan, then cook gently for two to three minutes.         
■ Add the cooked quinoa, season with salt and pepper, and keep stirring it.        
■ Reduce the heat to low, add stock or water and simmer, cook for about five minutes and finish the risotto with extra virgin olive oil and freshly chopped parsley.        
■ Serve with the roasted avocado. 


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