CITRUSY QUINOA AND VEGETABLES

Quinua con verduras y aderezo citrico

Serves 6-8

1 cup quinoa, cooked
1 ½ cups chicken stock, fat free, low sodium
1 English cucumber, seeds removed, sliced
12 grape  or cherry tomatoes, halved
4 green onions, thinly sliced on the bias
2 fresh chile peppers, seeded, veins removed, finely chopped
1 tbsp. fresh mint leaves, chopped
1 tbsp. flat leaf parsley leaves, chopped

1 tbsp. cilantro leaves, chopped

4 cups of field greens, rinsed

Citrus Vinaigrette
1/2 cup grapeseed oil
2 oz. fresh lime juice
2 oz. fresh orange juice

1 oz. grapefruit juice

3-4 garlic cloves
Kosher salt and freshly ground black pepper

Cook quinoa in chicken stock according to package directions. Chill.

To make the Citrus Vinaigrette, combine all ingredients in blender. Process until all ingredients have liquified, about 2 minutes.  Taste and adjust seasonings.

To assemble the salad, combine quinoa, cucumber, tomatoes, green onions, chile peppers, and herbs and pour half of the dressing and toss until well mixed.  In a separate bowl, mix greens and a little dressing enough to coat the leaves lightly and toss.  To serve, frame a platter or wide bowl with greens and then add quinoa and vegetable mixture to the center.  Add freshly ground black pepper on top.   Garnish with fresh herbs and halved tomatoes.

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