Quinoa seed has been around for a long time, but only in the last 5 years has it really flared up in modern day cooking. I’ve had a lot of dishes that include quinoa, but nothing beats a nice citrus quinoa salad on a summer day. This recipe is bound to bring a smile on your face.
Recipe:
Preparations for Salad
Quinoa- 1 cup, cooked
Red and Orange BellPepper- 1/4c of each fine diced/brunoise
Ciantro- 2 Tablespoons fine minced
Orange- 1 piece, zested, peeled, then diced
Agave Syrup- 2 teaspoons
Fold in all ingredients , let it sit in the fridge for an hour so all the juices soak up. Season to taste.
Preparation for Endive
Endive- 1 piece, cut in half
Salt- to taste
Bring a saute pan to piping hot, add just a tad bit of oil, and for a quick 3 seconds sear the open cut side of both endives then take off immediately. be careful not to overcook for the color of the endive will die out and look pretty ugly and not presentable!
Dressing
Balsamic Vinegar- 1/2 cup
Agave Syrup- 1 Tablespoon
Salt- to taste
In a saute pan with agave and BR, reduce at low heat till the vinegar has a sauce consistency, then cool in a fridge.
Grapeseed oil- 1 Tablespoon
Cilantro- 1 teaspoon, fine minced
Drizzle cilantro grapeseed oil on plate for presentation. you can also put it on your endive once it is plated on dish.
Bon apettit!
oh and ps. check out these wonderful benefits of quinoa!
- 220 calories (70 percent carbs, 15 percent fat, 15 percent protein)
- 40 grams of carbohydrates (13 percent daily value)
- 8 grams of protein (16 percent of daily value)
- 3.5 grams of fat (5 percent daily value with no saturated fat)
- A glycemic load (blood sugar spike) of only 18 out of 250
- 5 grams of fiber (20 percent of daily value)
- 20 percent of daily value of folate (various forms of Vitamin B)
- 30 percent of magnesium daily value (beneficial for people with migraine headaches); 28 percent daily value of phosphorous; iron (15 percent); copper (18 percent); and manganese (almost 60 percent)
Dante's Kitchen 