HIPPIE CHIC

When the heat arrives, all we want is a dish that refreshes, nourishes, and brings pleasure. Here, chilled quinoa meets ripe seasonal fruits, fresh greens, and a delicately acidic sauce. Each bite reveals contrasts—the sweet, the crunchy, the soft, the fragrant.

A salad designed for summer: simple, practical, and refreshing, perfect for hot days. Each ingredient contributes its aromas, textures, and colors, creating a light, balanced, and vibrant dish—exactly what summer calls for.

• 200 grams of quinoa mix

• 2 cups of water

• 4 tablespoons of passion fruit juice

• 4 tablespoons of olive oil

• 1 cup of Chilean walnuts

• 2 tablespoons of red onion

• 1 large avocado

• 2 small sleeves

• 3 plantains

• 1 bunch of arugula

• Molasses or Agave

• Salt

Start by cooking the quinoa in salted water to taste until the grains are soft and fluffy. Meanwhile, chop the walnuts into rough pieces, without worrying about perfectly uniform sizes. Once cooked, while still hot, add the walnuts and mix gently. This step is important so that the walnuts release their aroma and integrate better with the quinoa. Then, refrigerate and let cool completely.

While it cools, prepare the remaining ingredients.

Using a sieve, separate the juice from the pulp of the passion fruit. Reserve the juice and save approximately two tablespoons of the seeds, which will be used in the sauce, adding charm and a light crunch.

Finely chop the red onion into very small, almost imperceptible pieces. The idea is for it to subtly flavor the dish without overpowering the other ingredients.

In a bowl, prepare the sauce by mixing the passion fruit juice, the reserved seeds, olive oil, and salt to taste. Set aside.

Cut the mango into small cubes and slice the avocado. Working with different shapes helps create visual contrast and enhances the presentation.

Wash and thoroughly dry the arugula. In a bowl, lightly season it with the passion fruit dressing, just enough to coat the leaves without wilting them.

Finally, cut the plantain in half lengthwise. Place in a frying pan with a drizzle of olive oil over medium heat and grill, turning occasionally, until golden brown and cooked through on both sides.

Plate Assembly

Start with a layer of quinoa, shaped into a circle in the center of the plate; I like to do it like in the photo.

Distribute the mango and avocado in equal parts over the quinoa, creating a balance between colors and flavors.

Finally, gently arrange the arugula on top, letting the leaves fall naturally over the ingredients without pressing down.

Arrange the grilled banana next to the plate and finish with a light drizzle of agave or molasses, just to add a special touch of sweetness.

Tip

• If you can't find a mix of quinoa (white, red, and black), you can use whichever variety you prefer. I like the mix because it makes the dish prettier and more colorful.

• I generally prefer baby arugula leaves, as they bring more delicacy to the dish. But when I can't find them, I remove the stems and use only the leaves, ensuring a lighter dish.

• To dry arugula leaves, I almost always prefer to use a clean dish towel. I find it more practical for everyday use—and it's less stuff to accumulate in the sink—but anyone with a salad spinner can use one without any problem.

• This recipe serves four people well, and there's almost always some leftover greens or fruit — perfect for those who can't resist a little extra.