Food Recipes, Pleasures, Wheats & Grains
Quinoa with Mandarin Jam, Oregano and Feta Vinaigrette
[featured-images]A friend gave me recently a mandarin Jam that he made, and I thought of trying it in a vinaigrette. The result was superb – Quinoa with Mandarin Jam, Oregano and Feta Vinaigrette.
The aromas of the mandarins are simply superb while the sweetness adds a different depth to the dish. There are many more cool quinoa recipes for those that like quinoa.
Have a look below at the full recipe. Don’t forget, you can always print it. I hope you enjoy!
Add to the bowl the courgettes, mushrooms, chili pepper, bell peppers, cucumber, tomatoes and toss.
In the meantime, make the vinaigrette by adding the lemon juice, the mandarin jam 30 grs of Feta cheese and 1 tablespoon of oregano that has been extra fine chopped. Slowly add the oil and whisk.
Then add the quinoa, parsley, mint, 100 grs of the feta and the vinaigrette.
Fold to mix. Season to taste with salt and pepper.
Sprinkle the rest of the oregano, add the feta and drizzle with the remaining vinaigrette.
Quinoa with Mandarin Jam, Oregano and Feta Vinaigrette
Servings: 8 People
Ingredients
- 500 grs White & Black Quinoa
- 200 grs Portobello Mushrooms , with stems thickly sliced
- 1 Carrot , cut lengthwise in quarters
- 4 Bell Peppers , 3 Green and 1 Yellow bell peppers, deseeded and ribs removed cut in strips
- 1 red Chili Pepper flakes , with the seeds, finely chopped
- 2 Courgettes , sliced thickly lengthwise
- 2 Cucumbers
- 15 Cherry Tomatoes , quartered
- ½ cup fresh Parsley , finely chopped
- ½ cup fresh Mint , home grown and finely chopped
- 180 grs Greek Feta Cheese , crumbled
- 130 ml EVOO , Extra Virgin Olive Oil
- 2 tablespoons Mandarin Jam
- 30 ml Lemon juice
- 2 tablespoons fresh Oregano , home grown, and leaves picked.
- 1 litre Water
- 2 teaspoons Sea Salt
- 1 teaspoon freshly ground Black Pepper
Instructions
- Preheat the oven to 180 degrees C, air circulation with up and low elements on.
- Wash thoroughly the quinoa under cold running water. In a medium pot bring water to a boil then add quinoa, reduce heat and simmer for 12-15 minutes. Ready when it changes texture. Don’t overcook them, you want them a bit crunchy. Take out of the pot in a fine net and place under water to stop the cooking. Set aside.
- Take an oven proof dish pan and add the courgettes, mushrooms and bell peppers, drizzle with 30 ml of oil and add salt and pepper. Toss around and place in the oven for about 15 minutes. Don’t overcook them. Take out of the oven and keep for 10 minutes until able to handle them, chop to small cubes and toss them in a large bowl.
- In the meantime, make the vinaigrette by adding the lemon juice, the mandarin jam 30 grs of Feta cheese and 1 tablespoon of oregano that has been extra fine chopped. Slowly add the oil and whisk.
- Add to the bowl the courgettes, mushrooms, chili pepper, bell peppers, cucumber, tomatoes, and toss. Then add the quinoa, parsley, mint, 100 grs of the feta, the vinaigrette (keeping 2 tbsp aside) and fold to mix. Season to taste with salt and pepper.
- Add to a dish and sprinkle the rest of the oregano, add the feta and drizzle with the remaining vinaigrette.
