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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Ingredients
- 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
Directions
-
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.
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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.
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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.
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Let it cool. Remove the green chili pepper slices and discard. Fluff with a fork and add the kale, onion, carrots and feta cheese.
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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.
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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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