Chapter 8 – The Grand Fusion Finale

Ingredients

1 cup dry quinoa	2 cups/1 small bunch of amaranth leaves and stems
2 cups water	Salt and black pepper to taste
1 tsp groundnut oil	1 cup spinach, roughly chopped
½ yellow onion, chopped	½ cup of coconut milk
1 tbsp garlic cloves, minced	2 walnuts
1 tsp red chilli flakes	1 head of broccoli

Method:

Pick, wash and dry the amaranth leaves
Cut the broccoli into florets. Peel and slice the stems and set them aside
In a skillet/pan, sauté the broccoli florets with garlic and chilli flakes. Season with salt and black pepper. Set aside
Combine the quinoa and water in a saucepan over high heat, bring it to a boil, then cover and reduce the temperature to low. Allow it to simmer for 15 minutes, or until all the water is absorbed
While the quinoa cooks, heat some oil in a skillet over medium heat and sauté the onion for 5 minutes. Add in the garlic, broccoli stems and the red amaranth and continue to sauté until the vegetables are tender (about 5 more minutes). Transfer the cooked veggies into a blender, add the half cup of water and blend until smooth
Add this mixture to the cooked quinoa and add in the coconut milk. Season to taste. Bring it to a simmer
Garnish with broccoli florets and grated walnuts

Ingredients

6 mushrooms, either button or king oyster	Zucchini, cut into thick (2cm) circles/rectangles
6-7 pieces of spring onion (white portion only), cut into 2.5 inch pieces

Marinade

½ cup light soy sauce	1 tbsp mosambi juice
1 tsp lemon juice	1 tsp minced ginger
1 tsp minced garlic	1 tsp minced green chilli
1 tsp sesame oil	Salt and black pepper to taste

Method:

You’re all set

Ingredients

¼ cup tapioca pearls	3 tbsp jaggery powder
100 ml water	1 cup/100 ml of coconut milk
A few blue pea flowers, dried (optional)	½ cup dragon fruit, cut into cubes
⅓ cup avocado, cut into cubes	⅓ cup mango, cut into cubes
1 tbsp of nuts of your choice, chopped

Method:

Add tapioca to a heavy bottom pot and rinse it very well to remove excess starch. Pre-soak the tapioca pearls for up to 6 hours (to reduce the cook time)
Infuse the milk with blue pea flowers and let it simmer for 20-30 minutes
Add 1 cup of water to the milk, and add this mixture to the tapioca and simmer for 15 more minutes
Drain this mixture (you’ll have beautiful blue-coloured milk). Add this mixture into the tapioca and simmer for 10-15 minutes, until the mixture is slightly thick
Chill immediately

Assembling:

Add the chopped fruits in a tall glass until it's half full and then add some crushed ice and pour the tapioca pearl milk over it
Garnish with flowers and nuts to serve

Enjoy!