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Kaleidoscope Quinoa Salad

BT Toronto | posted Monday, Jan 25th, 2016

Ingredients – Salad

  • 4 cups Fresh Mixed Greens (radicchio, arugula, escarole, romaine, chicory) rinsed and sliced into bite size pieces
  • 8 pc Baby Heirloom Carrots – scrubbed and rinsed
  • 8 pc Baby Heirloom Beets – scrubbed and rinsed
  • 1 pc Broccoli – rinsed, trimmed into small florets and blanched
  • 2 cups Rainbow Quinoa – rinsed, blanched and drained
  • handful Pea Shoots – rinsed
  • Extra Virgin Olive Oil as needed
  • Flaked Sea Salt to taste
  • Fresh Ground Black Pepper to taste

Directions

  1. Position rack in the center of oven, preheat to 350°F (220°C)
  2. Place the beets and carrots on separate sheets of foil, drizzle with olive oil, season with salt and pepper
  3. Fold edges of foil sheets to make sealed pockets, roast for 60 minutes or until tender
  4. Cool roasted vegetables slightly, using paper towel, gently rub off the beet and carrot skin
  5. Combine ingredients in a large bowl, season with dressing, salt and pepper, serve

 

Ingredients – Pickled Radish

  • 24 pc Radishes – (red, watermelon, lime) trimmed, scrubbed, fine slices and quarters
  • 8 pc Shallots – peeled and fine slices
  • 3 pc Fresh Tarragon – rinsed
  • 2 cups Cider Vinegar
  • 1 cup still water
  • 3 tbsp White Granular Sugar
  • 1 tbsp Fine Sea Salt
  • 1 tsp Whole Black Peppercorns

Directions

  1. Combine ingredients in a saucepan over medium heat, bring to boil, remove from heat and cover, allow to cool

 

Ingredients – Vinaigrette

  • 50 ml Cider Vinegar
  • 150 ml Extra Virgin Olive Oil
  • 1 tbsp Whole Grain Mustard
  • 1 tbsp Clover Honey
  • Flaked Sea Salt to taste
  • Fresh Ground Black Pepper to taste

Directions

  1.  Combine vinegar, mustard, honey, salt and pepper, mix until combined, add olive oil in steady stream while whisking

 

Recipe courtesy of Chef Jonathan Collins

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