Watermelon pizza salad with curried quinoa

By • July 8, 2015 1 Comments

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Author Notes: Watermelon slices sprinkled with Mexican seasoning form the base of the pizza. It is topped with a salad made of curried fluffy quinoa, baby kale, onion ,carrots and feta cheese. A balsamic vinegar reduction laced with curry powder and ghee is drizzled over the salad. This unique pizza has varied textures and an explosion of flavors!Indfused

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Serves 8

For the curried quinoa -

  • 1 teaspoon oil
  • 1/2 teaspoon ghee
  • 1/2 teaspoon mustard seeds
  • 1/2 teaspoon cumin seeds
  • 1/8 teaspoon asafetida powder
  • 1/4 serrano pepper
  • 1/4 teaspoon turmeric powder
  • 1/4 cup quinoa
  • 1/2 cup hot water
  • sea salt to taste
  • 2 cups baby kale leaves, julienned
  • 1/4 cup diced red onion
  • 1 cup grated carrots
  • 1/4 cup feta cheese

For the dressing and base

  • 1/4 cup balsamic vinegar
  • 1/2 teaspoon brown sugar
  • 1/2 teaspoon curry powder
  • 1/2 teaspoon ghee
  • sea salt to taste
  • 8 watermelon triangle shaped slices
  • tajin seasoning to taste
  1. Heat the oil and ghee over medium heat. Add the mustard and cumin seeds. When they start to splutter, add the asafetida and chili pepper.
  2. Lower the heat, add the turmeric powder and the washed and drained quinoa. Roast the quinoa well with the spices for about 2 minutes. It will start to make a crackling sound.
  3. Add the half cup of hot water and sea salt to taste. Stir and let the quinoa cook, covered, on low heat, until cooked, about 25 minutes.
  4. Let it cool. Remove the green chili pepper slices and discard. Fluff with a fork and add the kale, onion, carrots and feta cheese.
  5. In a saucepan, reduce the balsamic vinegar for about 2 minutes on low heat. Add the brown sugar, curry powder, ghee and the sea salt and whisk to combine. Remove from heat.
  6. Sprinkle the tajin seasoning over the watermelon slice base. Top with the quinoa salad and drizzle the dressing over the top!

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