Quinoa Salad

These gluten- and dairy-free recipe by Chef Ryan Clift taste as good as they look

Posted on Mar. 2, 2017
By Editor

Quinoa Salad
Prep 15 mins • Cook 6-7 mins • Serves 1


  • Fermented Vegetable Nukazuke
    500g nukadoko
    100g baby carrots
    100g red baby beetroot
    100g golden baby beetroot
  • Pickled Baby Rurnips
    50ml white vinegar
    50ml water
    20g sugar
    5 tbsp kosher salt
    2 baby turnips
  • Quinoa
    500g uncooked quinoa
    100g carrots
    100g white onions
    1L water
  • Garlic Soil
    150g almond ground
    15g garlic oil
    10g sherry vinegar
    10g grapeseed oil
    50g charcoal powder
    pepper, as needed
    salt, as needed


Step 1

Prepare the fermented vegetable nukazuke. Bury baby carrots, red baby beetroot and golden baby beetroot deep in nukadoko, and flatten surface with hands.

Step 2

Gently pat down rice bran and pat tightly on wheat bran bed for faster uniform pickling, to ensure the nukadoko is tightly compressed.

Step 3

Ferment the vegetables on nukadoko for 6 hrs.

Step 4

Remove vegetables from nukadoko and rinse with water. Place in a container and place in the refrigerator until needed.

Step 5

Prepare the pickled baby turnips. Boil all the ingredients in a 3-quart non-reactive saucepan over medium heat.

Step 6

Stir sugar until it dissolves completely.

Step 7

Transfer mixed liquid into a large bowl and let it cool for at least 30 mins.

Step 8

Bring a pot of water to the boil. Add in some salt then add in baby turnips and let it boil for 4 mins.

Step 9

Transfer liquid into a large bowl of ice cold water.

Step 10

Drain vegetables in a colander and spread out on kitchen towels to dry.

Step 11

Add in cooked baby turnips to mixed liquid and let it chill for 1 day.

Step 12

Prepare the garlic soil. Add almond ground and charcoal powder into a food processor and pulse to attain bread crumb-like mixture.

Step 13

Add in garlic oil, grapeseed oil, sherry vinegar, salt and pepper. Mix gently. Adjust seasoning to taste.

Step 14

Prepare the quinoa. Boil carrots and white onions in 1L water to get vegetable broth. Strain out the broth from vegetables. Boil quinoa and vegetable broth in a saucepan over medium-high heat.

Step 15

Reduce heat to low and let it simmer for 15-20 mins, or until broth has been absorbed.

Step 16

Fluff with fork and season with salt and pepper to taste.

Step 17

To assemble, combine quinoa, black olives, mint leaves, and basil oil in a bowl and mix well. Fill up the bowl with more quinoa, if desired.

Step 18

Place the pickled turnips and al the nukazuke vegetables on top of the quinoa.

Step 19

Sprinkle garlic soil over and garnish with more greens, if desired. Serve immediately.

Recipe: Chef Ryan Clift

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