Add some Latin flair to your next barbeque with these delicious recipes from chef Lala.
Recipe: Latin warm rice and lentil salad (on this page) Recipe: Refreshing quinoa salad (on this page) Recipe: Charbroiled chicken tostada salad (on this page) Recipe: Chef Lala's favorite salad dressing (on this page)Place brown rice, water and salt in rice cooker or sauce pan covered on low. In a medium bowl combine, tomatoes, onion, cilantro, lime juice, garlic salt, olive oil and Serrano pepper. Set aside.
Once rice is cooked, while still hot, add lentils and corn. Stir to combine. Fold rice mixture into tomato mixture. Serve warm.
Makes 6 to 8 servings
Soak the quinoa 20 minutes in cold water. Rinse thoroughly two times, pour off the water and drain through a large fine mesh strainer. Place in pot with the water and salt. Cover the pot, bring to a full boil, turn the heat to low, and cook for 15 minutes. Remove from heat and set aside to cool.
In a medium bowl, combine cucumber, tomatoes, onion, red wine vinegar, olive oil, lime juice and salt. Add quinoa, paprika and cilantro and fold over to combine.
In a small bowl add chicken cilantro, garlic, olive oil, lime, salt and pepper. Marinade for 20 minutes in refrigerator. Place corn on grill and cook until slightly charred. Remove the kernels from the corn by holding the stem end of the husked ear of corn and rest the tip of the ear on the bottom of a very large bowl. Use a sharp paring knife to cut off corn kernels and let them fall into the bowl.
Cook chicken breast on grill for 3 to 5 minutes on each side until cooked throughout. Allow to rest, and cut chicken breast into pieces.
Begin assembling the layers of salad on half of the plate against the rim. Fill the rest of the plate with shredded lettuce. Top with rows of radish, next to that a row of tomato, then corn, then black beans, then cheese.
On the center and top place sliced chicken and avocados. Garnish with cilantro and onion.
Makes 4 servings
For chef Lala's homemade orange chipotle marinade, mix all ingredients together and stir well.
To make chef Lala's favorite salad dressing, place Greek yogurt and chef Lala's homemade orange chipotle marinade in a small serving bowl and stir to mix well. Season with salt to taste. Perfect with vegetables, chips, or meat skewers.
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