Our Recipes: Quinoa Salad with Vegetables in a Citrus Dressing

Salad dressing

Ingredients:

3 tablespoons olive oil

3 tablespoons lemon juice

3 tablespoons clementine juice

1 teaspoon honey

1 teaspoon Dijon mustard

Preparation:

For the dressing, whisk together oil, lemon and clementine juices, honey and mustard.

Salad

Ingredients:

1 ½ cup white quinoa

1 ½ cup vegetable stock (Optionally I make my own chicken-vegetable stock by cooking for

20 minutes a chicken wing with a carrot and any other vegetable I have at home like a slice of celery root, leeks leaf, slice of onion, bit of parsley. So be creative, use what you like and suit you.)

1 ¼ cup water

¼ chopped clementines

¼ cup pomegranate seeds

1 chopped avocado

⅓ cup sliced radishes

Bunch of watercress – around 2 cups but if you want to use more it’s up to you how much you want to use in the salad. I use it a lot. I also use a bag of baby leaves salad mix instead of watercress. Try what you like best.

¼ cup pine nuts

¼ cup finely chopped parsley leaves 

salt & pepper for taste

Preparation:

Put the quinoa in a large pot with the vegetable stock and water over medium-high heat. Bring to boil then simmer for 20 minutes. Remove from the heat. Stir it and cover again. After 10 minutes remove the lid and let it to sit aside to cool.  

Mix greens, clementines, avocado, radishes, pomegranate, pine nuts and parsley together in a large bowl. Add quinoa. 

Dress the salad.

Makes 4-6 servings.

Sometimes I make a bed of greens and quinoa on a plate and then I put remain mixed ingredients on the top. Be creative!  

Original recipe from Super Grains and Seeds by Amy Ruth Finegold