Red Quinoa & Orange Salad
Quinoa mixed with oranges, pecans & shallots then served with lettuce, raspberries, goat cheese, and a honey vinaigrette
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Red Quinoa & Orange Salad
Quinoa mixed with oranges, pecans & shallots then served with lettuce, raspberries, goat cheese, and a honey vinaigrette
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| Servings |
| 6 |
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Ingredients
Praline Pecans
- 1/2Tbsp unsalted butter
- 1-1/2tsp packed light brown sugar
- 1-1/2tsp honey
- 1pinch kosher salt
- 1/4cup chopped pecan pieces
Pickled Shallots
- 3Tbsp seasoned rice wine vinegar
- 1Tbsp granulated sugar
- 1/2cup sliced peeled shallots
Vinaigrette
- 1/2cup orange marmalade
- 1-1/2Tbsp Dijon mustard
- 1-1/2Tbsp cider vinegar
- 2Tbsp honey
- 1tsp grated orange zest
- 1/4tsp kosher salt
- 1/2cup extra virgin olive oil
Salad
- 1-1/2cups chilled cooked quinoa
- 1-1/2cups seeded, peeled orange sections
- 12cups spring mix
- 3/4cup fresh raspberries
- 1/2cup crumbled goat cheese
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.
