Chilean Fruited Quinoa

Ingredients
Quinoa
  • 2-1/2 cups red and white quinoa 1641
    Eat Smart Wild Greens & Quinoa Salad 255G
    $5.39 • Ea
  • rinsed 2-1/2 cups freshly squeezed Chilean mandarin orange juice 1642
    Oranges Navel 3LB
    $3.77 • Bag
    Show alternatives
  • 2-1/2 cups vegetable broth 1643
    Imagine Broth Vegetable Low Sodium 1L
    $4.31 • Ea
  • 1 pinch kosher salt 1644
    Windsor Salt Coarse Kosher 1.36KG
    $5.39 • Ea
Lemon Shallot Vinaigrette
  • 3 tbsp freshly squeezed Chilean lemon juice 1645
    Lemon 1EA
    $0.36 • Ea
  • zest from 1 lemon 1646
    Lemon 1EA
    $0.36 • Ea
  • grated 1 tbsp honey 1647
    Billy Bee Honey Natural Squeeze Beehive 1KG
    $12.39 • Ea
  • 2 tbsp extra virgin olive oil 1648
    Colavita Oil Olive Extra Virgin 1L
    $11.33 • Ea
  • 1-1/2 tbsp shallot 1649
    Shallots Dry 250G
    $2.15 • Ea
Salad Components and Garnish
  • 8 to 10 medium Chilean mandarin oranges 1650
    Oranges Navel 3LB
    $3.77 • Bag
    Show alternatives
  • segmented 10 oz fresh Chilean blueberries 1651
    Blueberries From Chile 160G
    $3.23 • Ea
  • 1 tbsp extra virgin olive oil 1652
    Colavita Oil Olive Extra Virgin 1L
    $11.33 • Ea
  • 1 /2 tbsp fresh tarragon, chopped 1653
  • 1-1/2 tbsp fresh mint, chiffonade 1654
    Mint 20G
    $1.39 • Ea
Directions

Quinoa

1. Combine quinoa, orange juice, vegetable broth and salt in a saucepan. Bring to a simmer over medium heat, reduce to low and cook covered 20 minutes or until most of the liquid has been absorbed. Remove from heat and allow to rest 5 to 10 minutes, covered. 1. 2. Fluff with a fork and spread in an even layer on a sheet pan. Cover and refrigerate until cooled completely.

Lemon Shallot Vinaigrette

1. Combine lemon juice, lemon zest and honey in a bowl. 2. Whisk in olive oil and add the shallot. 3. Season to taste with salt and pepper; refrigerate for at least 2 hours.

Salad Components

1. Segment the mandarin oranges and toss with blueberries and olive oil. 2. Gently toss fruit with the quinoa, tarragon and mint. 3. Add vinaigrette and combine thoroughly. Season to taste with salt and pepper. 4. Garnish with mint leaves