Fruited Quinoa Salad
Source: Recipe and photo courtesy of Chilean Fresh Fruit Association
Quinoa helps meet the challenge that meatless eaters sometimes face: getting enough protein into meals. The ancient grain delivers a protein punch in this salad, balanced by a variety of winter fruits and a lemony vinaigrette.
Ingredients
Quinoa:
2 1/2 cups red and white quinoa, rinsed
2 1/2 cups freshly squeezed mandarin orange juice
2 1/2 cups vegetable broth
Pinch kosher salt
Lemon Shallot Vinaigrette:
3 tbsp. fresh lemon juice
Grated zest from 1 lemon
1 tbsp. honey
2 tbsp. extra-virgin olive oil
1 1/2 tbsp. shallot, minced
Kosher salt and freshly ground black pepper, to taste
Salad Components:
8 to 10 mandarin oranges, segmented
10 oz. fresh blueberries
1 tbsp. extra-virgin olive oil
1 1/2 tbsp. fresh tarragon, chopped
1 1/2 tbsp. fresh mint, chiffonade
Kosher salt and freshly ground pepper, to taste
Mint leaves, for garnish
Steps
- Prepare Quinoa: Combine quinoa, orange juice, vegetable broth and salt in a large saucepan. Bring to a simmer over medium heat. Reduce heat to low; cover and cook 20 minutes or until most of liquid is absorbed. Remove from heat and allow to rest 5 to 10 minutes, covered.
- Fluff with a fork and spread in an even layer on a sheet pan. Cover and refrigerate until cooled completely.
- Prepare Lemon Shallot Vinaigrette: In medium bowl, combine lemon juice, lemon zest and honey. Whisk in olive oil and add shallot. Season to taste with salt and pepper; refrigerate at least 2 hours.
- Prepare Salad Components: Segment mandarin oranges and toss with blueberries and olive oil. Gently toss fruit with quinoa, tarragon and mint.
- Add vinaigrette and combine thoroughly. Season to taste with salt and pepper. Garnish with mint leaves.