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
Serves: 8
Ingredients
For the curried quinoa –
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1
teaspoon oil
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1/2
teaspoon ghee
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1/2
teaspoon mustard seeds
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1/2
teaspoon cumin seeds
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1/8
teaspoon asafetida powder
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1/4
serrano pepper
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1/4
teaspoon turmeric powder
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1/4
cup quinoa
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1/2
cup hot water
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sea salt to taste
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2
cups baby kale leaves, julienned
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1/4
cup diced red onion
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1
cup grated carrots
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1/4
cup feta cheese
For the dressing and base
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1/4
cup balsamic vinegar
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1/2
teaspoon brown sugar
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1/2
teaspoon curry powder
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1/2
teaspoon ghee
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sea salt to taste
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8
watermelon triangle shaped slices
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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.
- 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.
- 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.
- Let it cool. Remove the green chili pepper slices and discard. Fluff with a fork and add the kale, onion, carrots and feta cheese.
- 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.
- Sprinkle the tajin seasoning over the watermelon slice base. Top with the quinoa salad and drizzle the dressing over the top!
Photo by Indfused