Chilean Fruited Quinoa

Ingredients
Quinoa
  • 2-1/2 cups red and white quinoa 1641
    Great Value Organic Quinoa 400G
    $4.29 • Ea
  • rinsed 2-1/2 cups freshly squeezed Chilean mandarin orange juice 1642
    Simply Orange Juice Pulp Free 2.63L
    $6.25 • Ea
  • 2-1/2 cups vegetable broth 1643
    Campbell‘s Broth Gluten Free Vegetable 900ML
    $2.13 • Ea
  • 1 pinch kosher salt 1644
    Windsor Table Salt 1EA
    $1.26 • kg
Lemon Shallot Vinaigrette
  • 3 tbsp freshly squeezed Chilean lemon juice 1645
    ReaLemon Lemon Juice 945ML
    $2.99 • Ea
  • zest from 1 lemon 1646
    Lemon 1EA
    $0.83 • Ea
  • grated 1 tbsp honey 1647
    Great Value Liquid Honey Bear 375G
    $4.29 • Ea
  • 2 tbsp extra virgin olive oil 1648
    Gallo Extra Virgin Olive Oil 1L
    $8.63 • Ea
  • 1-1/2 tbsp shallot 1649
    Shallot Onions Organic 85G
    $2.67 • Ea
Salad Components and Garnish
  • 8 to 10 medium Chilean mandarin oranges 1650
  • segmented 10 oz fresh Chilean blueberries 1651
    Blueberries From Chile 1PINT
    $5.37 • Ea
  • 1 tbsp extra virgin olive oil 1652
  • 1 /2 tbsp fresh tarragon, chopped 1653
    Great Value Tarragon Leaves 20G
    $2.13 • Ea
  • 1-1/2 tbsp fresh mint, chiffonade 1654
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