Serves: 4 as a main course; 8 as a side-dish
This recipe came to me while frequenting the amazing farmers markets in my area. I was going through a detox at the time and needed some interesting and hearty food to get me through the winter months. It not only fit the bill but it also became a favorite for my clients. Note that all veggies and the apple should be sliced thinly, as these are very heavy and crunchy.
- 1 cup uncooked quinoa (I like a blend of red and white) Add to list
- 1 1/2 cups cold water Add to list
- 1/2 cup nuts or seeds (pecans, almonds, walnuts, pumpkin seeds, etc.) Add to list
- Juice and zest of 1 lemon Add to list
- 1/4 cup apple cider vinegar Add to list
- 2 cloves garlic, finely minced Add to list
- 1 tablespoon Dijon mustard Add to list
- 1/4 cup olive oil Add to list
- Salt and pepper, to taste Add to list
- 1 medium fennel bulb, white part and fronds sliced thin Add to list
- 1 bunch hearty greens (dinosaur kale, Swiss chard, collard greens, beet greens, etc.), cut into a chiffonade Add to list
- 1 large beet (golden, red or Chioggia), cut in small pieces Add to list
- 2 medium carrots, diced Add to list
- 1/4 red onion, diced Add to list
- 1 firm apple, cut in small pieces (I like Granny Smith, Pink Lady and Fuji) Add to list
- 1/4 medium red and/or green cabbage, finely shredded Add to list
- 1/4 cup crumbled blue cheese or goat cheese Add to list
Rinse quinoa with cold water in a fine sieve. Add quinoa to a saucepan with water. Bring to a boil; reduce heat to a simmer, cover pan and cook for 10 minutes. Remove from heat and let it rest without removing the lid for 15 minutes. Cool before adding to salad.
Preheat oven to 350º F.
Place nuts or seeds on a sheet pan and bake for 5 to 10 minutes or until lightly browned. Allow to cool.
In a small bowl, add lemon juice, zest, vinegar, garlic and mustard. Slowly drizzle in olive oil while whisking (you may also place all ingredients in a small jar, cover and shake); season with salt and pepper.
Place all veggies and apple in a large bowl along with cooled quinoa. Toss salad with dressing. Top with toasted nuts and crumbled cheese.
You may substitute store-bought dressing if desired. If using store-bought, you may want to add a bit of extra fresh-squeezed citrus — lemon, lime, orange or even grapefruit. I like to add some of the zest as well; a splash of extra apple cider vinegar will help too. This should be a nice, sharp dressing, as many of the ingredients are quite sweet with natural sugars.
You may add your favorite mixed lettuce to lighten up the salad a bit. You can add beans for protein. Other cooked whole grains can be substituted for the quinoa.
Each serving: 260 cal, 14g fat (2g sat),5mg chol, 440mg sodium, 30g carb, 6g fiber, 7g protein
Recipe by, PCC Cooks instructor
Source: Demonstrated on the PCC Cooks stage at Vegfest 2013.