Monday, August 05, 2013

quinoa salad with orange, fennel, and chicken

YUM. I never would have put this combination together if I hadn't been perusing this cookbook, trying to figure out more things to do with quinoa.

The original recipe calls for pancetta, which I left out but which would probably be delicious. It also wanted you to cook the fennel and I have no idea why, because it adds nice crunchiness when it's raw. And there was also some nonsense about putting a lemon in the fennel water that seemed entirely unnecessary.

(All that said, I really like this cookbook and am using it more than any other these days, and you can get it on Amazon right now for one (1) cent. Just one penny! Plus shipping, but still! You should buy it.)

Also, I just bought some red quinoa at TJ's, and I think it tasted the same but looked prettier than regular quinoa.

Vinaigrette:

3 T frozen orange juice concentrate
2 T red wine vinegar
1 T balsamic vinegar
3 T olive oil
1+ T spicy mustard
salt and pepper to taste

Salad:

3+ c cooked quinoa
1 bulb fennel, chopped into bits
2 oranges or tangerines, 1 zested, both peeled and chopped into bits
3 scallions, diced
about 2 chicken breasts, diced (would be a great use for leftovers, or you can be lazy like me and buy the TJ's delicious balsamic-marinated chicken, or you can be virtuous and cook it yourself)

Mix up the vinaigrette and set aside. Combine everything and mix well, then pour the vinaigrette over it. Taste to make sure you have enough salt and pepper. Sprinkle with feta or goat cheese if you'd like (we liked) and eat.


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