Chilean Fruited Quinoa

Ingrédients
Quinoa
  • 2-1/2 cups red and white quinoa 1641
  • rinsed 2-1/2 cups freshly squeezed Chilean mandarin orange juice 1642
  • 2-1/2 cups vegetable broth 1643
  • 1 pinch kosher salt 1644
Lemon Shallot Vinaigrette
  • 3 tbsp freshly squeezed Chilean lemon juice 1645
  • zest from 1 lemon 1646
  • grated 1 tbsp honey 1647
  • 2 tbsp extra virgin olive oil 1648
  • 1-1/2 tbsp shallot 1649
Salad Components and Garnish
  • 8 to 10 medium Chilean mandarin oranges 1650
  • segmented 10 oz fresh Chilean blueberries 1651
  • 1 tbsp extra virgin olive oil 1652
  • 1 /2 tbsp fresh tarragon, chopped 1653
  • 1-1/2 tbsp fresh mint, chiffonade 1654
Instructions

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