Red Quinoa & Orange Salad
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Print Recipe
Print Recipe |
Quinoa mixed with oranges, pecans & shallots then served with lettuce, raspberries, goat cheese, and a honey vinaigrette
| Servings |
| 6 |
| Servings |
| 6 |
Ingredients
- Praline Pecans
- 1/2 Tbsp unsalted butter
- 1-1/2 tsp packed light brown sugar
- 1-1/2 tsp honey
- 1 pinch kosher salt
- 1/4 cup chopped pecan pieces
- Pickled Shallots
- 3 Tbsp seasoned rice wine vinegar
- 1 Tbsp granulated sugar
- 1/2 cup sliced peeled shallots
- Vinaigrette
- 1/2 cup orange marmalade
- 1-1/2 Tbsp Dijon mustard
- 1-1/2 Tbsp cider vinegar
- 2 Tbsp honey
- 1 tsp grated orange zest
- 1/4 tsp kosher salt
- 1/2 cup extra virgin olive oil
- Salad
- 1-1/2 cups chilled cooked quinoa
- 1-1/2 cups seeded, peeled orange sections
- 12 cups spring mix
- 3/4 cup fresh raspberries
- 1/2 cup crumbled goat cheese
Servings: 
Units:
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Ingredients
Servings:
Units:
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Instructions
Praline Pecans
- Heat the oven to 350°F. Melt the butter in a sauté pan over medium-high heat. Add the brown sugar, honey and salt and cook for 1 min. or until the sugar is melted. Add the pecans and toss to coat.
- Line a rimmed baking sheet with parchment paper. Spread the pecan mixture on the baking sheet. Bake for 8 min. or until the pecans are toasted. Let cool. Cover and keep at room temperature.
Pickled Shallots
- Heat the vinegar and sugar in a saucepan to a boil. Add the shallots and remove from the heat. Let cool. Cover and chill. Drain before using.
Vinaigrette
- Place the marmalade, mustard, vinegar, honey, orange zest and salt into a food processor. Cover and process until smooth. With the food processor running, pour in the oil and process until well blended. Cover and chill.
Salad
- Mix the chilled quinoa, praline pecans, pickled shallots and orange sections. Spoon the quinoa mixture over the spring mix. Top with the raspberries and goat cheese. Drizzle with the vinaigrette before serving. *See recipe note below.
Recipe Notes
*This salad is great when topped with Chef Cat's Grilled Garlic-Herb Salmon.
Recipe courtesy of Chef Catherine (Cat) Wheeler.
Nutrition Facts
| Calories | 600kcal |
| Total FatSaturated FatTrans Fat | 35g7g0g |
| Cholesterol | 15mg |
| Sodium | 210mg |
| Total CarbDietary FiberSugars | 65g7g32g |
| Protein | 10g |
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Recipe Notes *This salad is great when topped with Chef Cat's Grilled Garlic-Herb Salmon. Recipe courtesy of Chef Catherine (Cat) Wheeler.
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Nutrition Facts
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Note: Since everyone’s health history and nutritional needs are so different, please make sure that you talk with your doctor and a registered dietitian to get advice about the diet and exercise plan that‘s right for you.