I met Puxan one of my first weeks in Paris, when I arrived for university when I was 18. This guy is a creative soul. I always saw him with his camera around and the videos he’d put together, like this one, never ceased to amaze me.
Not only have I run into him at my favorite restaurant in Paris, Chettinadu, our hobbies and friendship circles have allowed us to cross paths more than just a few times. He likes good beer and food in general, so we are like peas in a pod. And boy, is he a whizz with a camera.
I was so excited to do this little collaboration, making this deliciously summery vegetable-filled quinoa salad that my best friend Liz shared with me once upon a time, on this hot summer day. It’s the perfect recipe for summer, and you can add and take out ingredients to your desire. You can’t go wrong throwing in all of your favorite things. It’s also wonderful because it makes for great lunches to bring to work, as it’s still yummy when it’s cold.
To give you the 411, Puxan is a photographer/videographer specializing in food and travel. He’s currently working on a cookbook (how cool is that?) before taking off for a food tour of South East Asia in October. Some of his past work includes travel moments and food video recipes like this or this.
I, for one, will be drooling over the pictures he posts online during his far away travels, discovering and documenting different recipes and new tastes.
1 red onion diced, 1 sweet potato cubed, 1 zucchini, chopped & cut in half moons, 1 green pepper diced, tomatoes in bize sized pieces, 1 avocado cubed, 1 cup of radishes, halved, shallots minced to taste, garlic to taste, seasonings (I used salt, pepper, cumin and chipotle ground pepper).
2 tbsp olive oil, 1-2 lemons squeezed, minched shallot, 1 tbsp cumin, salt + pepper.
1. Heat oil in large skillet on medium heat. Add diced onions to pan, cook until brown, about ten minutes.
2. Add sweet potatoes, peppers, zucchini & garlic/shallots to pan. Cover to ensure things are cooked through, ten-fifteen minutes. Make sure to season! I suggest cumin, s&p, ground chipotle pepper and dried peppers.
3. While things are cooking, make the dressing. Add all the ingredients into a small bowl, give it a whisk, put aside.
4. In a large bowl, add half the dressing, give a good toss, taste for seasoning.
5. Throw in tomatoes, avocado & radishes and remainder of dressing.
Follow Puxan BC:
Website / Vimeo / Twitter / Instagram