Food Recipes, Pleasures, Wheats & Grains
Festive Quinoa Salad with Champagne Vinaigrette
[featured-images]We are into the festive season of the year and what we like to have are dishes that reveal the festiveness. The festive Quinoa Salad with Champagne Vinaigrette is a dish that can be served during the end of year celebrations where the Champagne Vinegar gives a lighter tanginess to the dressing and matched perfectly with a glass of Champagne.
A colorful RAINBOW Quinoa salad, packed with festive and nutritious ingredients.
Festive Quinoa Salad with Champagne Vinaigrette
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For the Champagne Vinaigrette add all the ingredients (except the EVOO, Salt & Pepper) in a medium bowl and mix well. Slowly drizzle the oil while whisking until the dressing has well emulsified. Season with the salt & pepper.
In a medium skillet over medium fire, add the flaked almonds and with frequent movements toss until a bit charred and fragrant.
Wash thoroughly the quinoa with cold water.
Add the quinoa in a medium pot filled with the chicken broth plus more water to 4 cm above the level of the quinoa.
Bring the water to a boil, reduce the heat and simmer for 12-15 minutes.
Add the cooked quinoa in a serving bowl and add ¾ of the pomegranate, ¾ of the cranberries, ¾ of the Feta and ¾ of the sundried tomatoes.
Include the ¾ of the oregano.
and add the Chayote, the radishes, the carrot and the spring onions.
Add the baby arugula,
Add most of the Champagne Vinaigrette,
and toss while seasoning to taste with salt and pepper.
Place on top of the tossed salad the remaining pomegranate, cranberries, Feta, sundried tomatoes, along with the flaked almonds and the avocado. Sprinkle on top the oregano and drizzle with the remaining Champagne Vinaigrette.
Festive Quinoa Salad with Champagne Vinaigrette
Servings: 8 People
Ingredients
- 150 gr White BIO ORGANIC KINOA , by Mitsides
- 150 gr Red BIO ORGANIC KINOA , by Mitsides
- 2 cubes Chicken Bouillon , Mitsides, diluted into 1 L warm water
- 150 gr Pomegranate seeds
- 75 gr Cranberries , unsweetened and roughly chopped
- 50 gr Almonds , Flaked and toasted
- 150 gr Feta Cheese , crumbled
- 2 cups baby Arugula , roughly chopped
- 1 Chayote , julienned
- 2 radishes , quartered and thinly sliced
- 1 Carrot , julienned
- 2 tablespoons fresh Oregano , home grown, leaves picked and roughly chopped
- 8 sundried Tomatoes , roughly chopped
- 2 Scallions , white and green parts included, halved lengthwise and finely chopped
- 1 Avocado , halved and sliced
- 1 teaspoon Sea Salt
- ½ teaspoon freshly ground Black Pepper
For the Dressing:
- 75 ml Champagne Vinegar
- 120 ml EVOO , Extra Virgin Olive Oil
- 30 ml Lemon juice
- 1 ½ tablespoons Dijon Mustard , homemade or store bought. Press Here for the recipe
- 1 Shallot , finely chopped
- 1 teaspoon Anchovies , in paste, mixed with the mustard
- 2 teaspoons Honey
- ½ teaspoon Sea Salt
- ½ teaspoon freshly ground Black Pepper
Instructions
- We start by making the Champagne Vinaigrette. Add all the ingredients (except the EVOO, Salt & Pepper) in a medium bowl and mix well. Slowly drizzle the oil while whisking until the dressing has well emulsified. Season with the salt & pepper. Can be made upto a weeks’ in advance and kept refrigerated.
- In a medium skillet over medium fire, add the flaked almonds and with frequent movements toss until a bit charred and fragrant. Remove from fire and let cool. Keep aside.
- Wash thoroughly the quinoa with cold water and add them in a medium pot filled with the chicken broth plus more water to 4 cm above the level of the quinoa. Bring the water to a boil, reduce the 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 sieve and place under running water to stop the cooking. Keep aside.
- Add to a serving bowl the quinoa, ¾ of the pomegranate, ¾ of the cranberries, ¾ of the Feta, ¾ of the sundried tomatoes, ¾ of the oregano, the baby arugula, the Chayote, the radishes, the carrot and the spring onions. Add most of the Champagne Vinaigrette and toss while seasoning to taste with salt and pepper.
- Place on top of the tossed salad the remaining pomegranate, cranberries, Feta, sundried tomatoes, along with the flaked almonds and the avocado. Sprinkle on top the oregano and drizzle with the remaining Champagne Vinaigrette.
