First of all, I wanted to apologize for my long absence on the blog….. Since I am trying to open a restaurant…. I have not been able to be creative for the past 2 months which is paradoxical!
Anyway, for the update, we moved to Miami in the beginning of August with our Visa Investor E2 valid for 5 years!
We have found a nice restaurant in Coral Gables on Giralda Avenue, surrounded by lots of other great restaurant from all over the world…. Miss Saigon, Talavera, The Bar, Passion del Cielo, Bangkok Bangkok, Doggy’s, The Local…. anything you look for you may find it in our street!
Our only matter today is to be able to open as we don’t have walls….!
It seems to be an habit to have to go through all these kind of problems on your arrival in Florida…. sort of a freshman year!!!! Everything is to be done tomorrow but 6 weeks after, nothing seems to have moved forward.
WELCOME to Miami…..
In the meantime, as I can’t open my place to the public and can’t even cook from there, I have transformed my kitchen into a labo in order to prepare nice recipes to teach at Williams Sonoma and also create the future salads that will be on the menu of dianeskitchen !
Today, I have been trying Williams Sonoma black quinoa to indulge myself a nice Asian style fresh salad! Hope you will like it…. because I loved it!
Ingredients for the Salad
- 1 cup of black quinoa* (or classic quinoa if you can’t find it)
- a handful of sugar snap peas (raw or cooked al dente to keep them crunchy)
- a ripe mango
- a handful of cherry tomatoes
Ingredients for the Dressing
- a handful of fresh flat parsley or coriander roughly chopped
- 1 tbsp of peanuts (raw or toasted) roughly chopped
- 1 lime
- 1 tbsp rice vinegar
- 2 tbsp sesame oil
- 1 tsp agave syrup or cane sugar
- salt & pepper
Bring a large pan of salted water to a boil and in the meantime, rinse thoroughly your quinoa under cold water.
Once the water is boiling, cook the quinoa for 12 to 15 minutes, until the quinoa gets soft but still a bit resistant when you have it in your mouth. Rinse it under cold water and keep it in a bowl at room temperature.
If you want to cook your sugar snap peas, once again bring to a boil a large pan of salted water and cook them 3-4 minutes to get them just cooked but still crunchy. Let them cool down under cold water to stop them from cooking further and become soft and dark green. Cut them in diagonal stripes about 1 cm thick and keep them on the side or in the fridge.
Peel your mango and cut it into 2 pieces, running along the stone to avoid your mango gets mushy. Then cut it into small squares the size of the sugar snap peas. Keep it on the side.
Finish with your cherry tomatoes. Depending on the size, cut them into quarters in order to get them the same size of the mango and sugar snap peas.
Assemble all the elements in a mixing bowl then prepare the dressing.
Press the lime in a bowl, add the sesame oil, rice vinegar, salt and pepper and agave syrup. Whisk it, taste and adjust the seasoning. Add the parsley or coriander as well as the chopped peanuts. Pour it on top of the salad and mix it well.
That salad is a perfect match for marinated grilled fish or poultry but it is also perfect as a single dish for your lunch! It is healthy and full of flavor that will please the entire family!
*I found my quinoa at Williams Sonoma in Merrick Village Park but I think you can also find it at Whole Food and Fresh Market as well!