Citrus Quinoa Salad with Toasted Almonds Recipe

The most challenging thing about quinoa is learning how to pronounce it, "keen-wah." After that, it's smooth sailing. A super healthy Peruvian "grain," quinoa is as delicious as it is healthy. While quinoa tastes and cooks as if it were a grain, it's actually a seed and has a light, mild flavor and somewhat chewy and creamy texture. It does a wonderful job of absorbing the flavors in dressings or vinaigrettes. Think of it as a healthier version of couscous that you can serve hot, at room temperature or cold.

I used to visit a shop on Grant Avenue in North Beach that had lots of vintage ephemera. The postcard that said "California, land of fruits and nuts" always cracked me up. Fruits and nuts. You have no idea. California is such a magnet for weirdos, and I mean that in a good way. As an agricultural state, we also happen to have lots of actual fruits and nuts. We are the top agriculture state, and the nation’s sole producer (99 percent or more) of a large number of specialty crops, including almonds, artichokes, dates, figs, grapes, raisins, pistachios, clingstone peaches, dried plums, sweet rice, pomegranates and walnuts, according to the California Department of Food and Agriculture.

I used the sunny California combination of almonds and tangerines in this salad, but you could use segments of navel orange, clementines or any other sweet citrus fruit. This salad is good at room temperature. It would make a perfect accompaniment to grilled fish or roast chicken, but it would also be a good potluck dish. You could go even more "California" and serve it piled high in an avocado half. It will keep for a day or so, but it best eaten soon after you make it.

Note:This recipe calls for the juice and zest of half a lemon. Zest the lemon while it's still whole, then cut it in half and juice it.

Citrus Quinoa Salad with Toasted Almonds
Serves 4

1 tangerine, peeled, seeded and cut into chunks (remove as much of the membranes as you can)
1 cup white quinoa, rinsed well
1/2 lemon, preferably organic
2 Tablespoons extra-virgin olive oil
2 medium scallions, thinly sliced
1 Tablespoon flat leaf parsley, minced
1/4 teaspoon sriracha, or more to taste
2 Tablespoons thinly sliced toasted almonds

Rinse the quinoa thoroughly, then toast it in a dry pan over medium heat for a few minutes until it is fragrant.

In a medium saucepan, bring 1 3/4 cups water, the quinoa, and 1/2 tsp. salt to a boil over high heat. Cover, reduce the heat to medium, and simmer until the water is absorbed and the quinoa is translucent and tender, 10 to 15 minutes. Spread out the quinoa on a baking sheet to cool to room temperature.



Finely grate the zest from the lemon and then squeeze the juice into a mixing bowl. Add the olive oil, scallions, parsley and sriracha. Fold in the quinoa and tangerine pieces, season to taste with salt and top with almonds just before serving.

Enjoy!

More fruity quinoa salads

Quinoa Salad with Pears, Baby Spinach & Chickpeas and Maple Vinaigrette from Gluten Free Goddess

Quinoa Salad with Grapes from the Kitchn

Pineapple Quinoa Salad with With Sweet Curry Vinaigrette from Poor Girl Eats Well

Quinoa Salad with Mango & Herb Marinated Shrimp from Well Fed

Citrus Quinoa Salad with Toasted Almonds Recipe

The most challenging thing about quinoa is learning how to pronounce it, "keen-wah." After that, it's smooth sailing. A super healthy Peruvian "grain," quinoa is as delicious as it is healthy. While quinoa tastes and cooks as if it were a grain, it's actually a seed and has a light, mild flavor and somewhat chewy and creamy texture. It does a wonderful job of absorbing the flavors in dressings or vinaigrettes. Think of it as a healthier version of couscous that you can serve hot, at room temperature or cold.

I used to visit a shop on Grant Avenue in North Beach that had lots of vintage ephemera. The postcard that said "California, land of fruits and nuts" always cracked me up. Fruits and nuts. You have no idea. California is such a magnet for weirdos, and I mean that in a good way. As an agricultural state, we also happen to have lots of actual fruits and nuts. We are the top agriculture state, and the nation’s sole producer (99 percent or more) of a large number of specialty crops, including almonds, artichokes, dates, figs, grapes, raisins, pistachios, clingstone peaches, dried plums, sweet rice, pomegranates and walnuts, according to the California Department of Food and Agriculture.

I used the sunny California combination of almonds and tangerines in this salad, but you could use segments of navel orange, clementines or any other sweet citrus fruit. This salad is good at room temperature. It would make a perfect accompaniment to grilled fish or roast chicken, but it would also be a good potluck dish. You could go even more "California" and serve it piled high in an avocado half. It will keep for a day or so, but it best eaten soon after you make it.

Note:This recipe calls for the juice and zest of half a lemon. Zest the lemon while it's still whole, then cut it in half and juice it.

Citrus Quinoa Salad with Toasted Almonds
Serves 4

1 tangerine, peeled, seeded and cut into chunks (remove as much of the membranes as you can)
1 cup white quinoa, rinsed well
1/2 lemon, preferably organic
2 Tablespoons extra-virgin olive oil
2 medium scallions, thinly sliced
1 Tablespoon flat leaf parsley, minced
1/4 teaspoon sriracha, or more to taste
2 Tablespoons thinly sliced toasted almonds

Rinse the quinoa thoroughly, then toast it in a dry pan over medium heat for a few minutes until it is fragrant.

In a medium saucepan, bring 1 3/4 cups water, the quinoa, and 1/2 tsp. salt to a boil over high heat. Cover, reduce the heat to medium, and simmer until the water is absorbed and the quinoa is translucent and tender, 10 to 15 minutes. Spread out the quinoa on a baking sheet to cool to room temperature.



Finely grate the zest from the lemon and then squeeze the juice into a mixing bowl. Add the olive oil, scallions, parsley and sriracha. Fold in the quinoa and tangerine pieces, season to taste with salt and top with almonds just before serving.

Enjoy!

More fruity quinoa salads

Quinoa Salad with Pears, Baby Spinach & Chickpeas and Maple Vinaigrette from Gluten Free Goddess

Quinoa Salad with Grapes from the Kitchn

Pineapple Quinoa Salad with With Sweet Curry Vinaigrette from Poor Girl Eats Well

Quinoa Salad with Mango & Herb Marinated Shrimp from Well Fed

Citrus Quinoa Salad with Toasted Almonds Recipe

The most challenging thing about quinoa is learning how to pronounce it, "keen-wah." After that, it's smooth sailing. A super healthy Peruvian "grain," quinoa is as delicious as it is healthy. While quinoa tastes and cooks as if it were a grain, it's actually a seed and has a light, mild flavor and somewhat chewy and creamy texture. It does a wonderful job of absorbing the flavors in dressings or vinaigrettes. Think of it as a healthier version of couscous that you can serve hot, at room temperature or cold.

I used to visit a shop on Grant Avenue in North Beach that had lots of vintage ephemera. The postcard that said "California, land of fruits and nuts" always cracked me up. Fruits and nuts. You have no idea. California is such a magnet for weirdos, and I mean that in a good way. As an agricultural state, we also happen to have lots of actual fruits and nuts. We are the top agriculture state, and the nation’s sole producer (99 percent or more) of a large number of specialty crops, including almonds, artichokes, dates, figs, grapes, raisins, pistachios, clingstone peaches, dried plums, sweet rice, pomegranates and walnuts, according to the California Department of Food and Agriculture.

I used the sunny California combination of almonds and tangerines in this salad, but you could use segments of navel orange, clementines or any other sweet citrus fruit. This salad is good at room temperature. It would make a perfect accompaniment to grilled fish or roast chicken, but it would also be a good potluck dish. You could go even more "California" and serve it piled high in an avocado half. It will keep for a day or so, but it best eaten soon after you make it.

Note:This recipe calls for the juice and zest of half a lemon. Zest the lemon while it's still whole, then cut it in half and juice it.

Citrus Quinoa Salad with Toasted Almonds
Serves 4

1 tangerine, peeled, seeded and cut into chunks (remove as much of the membranes as you can)
1 cup white quinoa, rinsed well
1/2 lemon, preferably organic
2 Tablespoons extra-virgin olive oil
2 medium scallions, thinly sliced
1 Tablespoon flat leaf parsley, minced
1/4 teaspoon sriracha, or more to taste
2 Tablespoons thinly sliced toasted almonds

Rinse the quinoa thoroughly, then toast it in a dry pan over medium heat for a few minutes until it is fragrant.

In a medium saucepan, bring 1 3/4 cups water, the quinoa, and 1/2 tsp. salt to a boil over high heat. Cover, reduce the heat to medium, and simmer until the water is absorbed and the quinoa is translucent and tender, 10 to 15 minutes. Spread out the quinoa on a baking sheet to cool to room temperature.



Finely grate the zest from the lemon and then squeeze the juice into a mixing bowl. Add the olive oil, scallions, parsley and sriracha. Fold in the quinoa and tangerine pieces, season to taste with salt and top with almonds just before serving.

Enjoy!

More fruity quinoa salads

Quinoa Salad with Pears, Baby Spinach & Chickpeas and Maple Vinaigrette from Gluten Free Goddess

Quinoa Salad with Grapes from the Kitchn

Pineapple Quinoa Salad with With Sweet Curry Vinaigrette from Poor Girl Eats Well

Quinoa Salad with Mango & Herb Marinated Shrimp from Well Fed

Winter Cobb Salad:Recipe

Last year I had the pleasure of having breakfast with Michael Symon at a demo that he did at Williams-Sonoma. From recipes in his cookbook, Michael Symon's Live to Cook, he made creamy scrambled eggs with goat cheese, potato pancakes and of course, plenty of bacon. Michael Symon loves bacon, it features prominently in many of his recipes.

The next best thing to eating Michael Symon's food, is seeing him cook, so you can replicate his recipes at home. Right now you can see a number of videos with Michael Symon at EatWisconsinCheese.com, where he demonstrates some very interesting techniques. For example, he makes gnocchi that is cooked in a pan, with no need to parboil.

I'm always looking for more salad recipes and I like his version with arugula, apples, radishes and Wisconsin blue cheese. Symon's salad is a side dish, but with just a couple more additions, it actually makes a great main dish. To the salad I added crunchy jicama, creamy avocado, toasted walnuts and in honor of Symon, smoky bacon. The result is a very substantial "Cobb" style entree salad, with rows of seasonal ingredients. I'm not going to lie to you, while not hard to make, this salad does take a fair amount of time to prepare, but it is absolutely worth it. Even the least enthusiastic salad eater will love it.

Winter Cobb Salad
Serves 4, as a main dish

1 shallot, minced, about a tablespoon
3 Tablespoons Champagne vinegar
1 Tablespoon honey
1 Tablespoon Dijon mustard
1/3 cup extra virgin olive oil
1 cup radish slices
1 Granny Smith apples, cored and diced
1 avocado, peeled, pitted and diced
1 cup jicama, peeled and diced
6 cups arugula
1 cup Black River blue cheese, crumbled (Buttermilk blue would be good too)
1 cup walnuts, chopped and toasted
6 slices bacon, cooked and crumbled

Dressing
Place shallots and large pinch of kosher salt in mixing bowl. Add vinegar, honey and mustard. Mix. Slowly whisk in olive oil. Taste for seasoning then put in a small pitcher or ramekin for serving.

Salad
Make a bed of arugula on a large serving platter. Place the radishes, apples, avocado, jicama, blue cheese, walnuts and bacon on top of the salad in rows. Serve with the dressing on the side. Alternatively you can create individual servings of the salad if you prefer.

Enjoy!

Winter Cobb Salad:Recipe

Last year I had the pleasure of having breakfast with Michael Symon at a demo that he did at Williams-Sonoma. From recipes in his cookbook, Michael Symon's Live to Cook, he made creamy scrambled eggs with goat cheese, potato pancakes and of course, plenty of bacon. Michael Symon loves bacon, it features prominently in many of his recipes.

The next best thing to eating Michael Symon's food, is seeing him cook, so you can replicate his recipes at home. Right now you can see a number of videos with Michael Symon at EatWisconsinCheese.com, where he demonstrates some very interesting techniques. For example, he makes gnocchi that is cooked in a pan, with no need to parboil.

I'm always looking for more salad recipes and I like his version with arugula, apples, radishes and Wisconsin blue cheese. Symon's salad is a side dish, but with just a couple more additions, it actually makes a great main dish. To the salad I added crunchy jicama, creamy avocado, toasted walnuts and in honor of Symon, smoky bacon. The result is a very substantial "Cobb" style entree salad, with rows of seasonal ingredients. I'm not going to lie to you, while not hard to make, this salad does take a fair amount of time to prepare, but it is absolutely worth it. Even the least enthusiastic salad eater will love it.

Winter Cobb Salad
Serves 4, as a main dish

1 shallot, minced, about a tablespoon
3 Tablespoons Champagne vinegar
1 Tablespoon honey
1 Tablespoon Dijon mustard
1/3 cup extra virgin olive oil
1 cup radish slices
1 Granny Smith apples, cored and diced
1 avocado, peeled, pitted and diced
1 cup jicama, peeled and diced
6 cups arugula
1 cup Black River blue cheese, crumbled (Buttermilk blue would be good too)
1 cup walnuts, chopped and toasted
6 slices bacon, cooked and crumbled

Dressing
Place shallots and large pinch of kosher salt in mixing bowl. Add vinegar, honey and mustard. Mix. Slowly whisk in olive oil. Taste for seasoning then put in a small pitcher or ramekin for serving.

Salad
Make a bed of arugula on a large serving platter. Place the radishes, apples, avocado, jicama, blue cheese, walnuts and bacon on top of the salad in rows. Serve with the dressing on the side. Alternatively you can create individual servings of the salad if you prefer.

Enjoy!

Winter Cobb Salad:Recipe

Last year I had the pleasure of having breakfast with Michael Symon at a demo that he did at Williams-Sonoma. From recipes in his cookbook, Michael Symon's Live to Cook, he made creamy scrambled eggs with goat cheese, potato pancakes and of course, plenty of bacon. Michael Symon loves bacon, it features prominently in many of his recipes.

The next best thing to eating Michael Symon's food, is seeing him cook, so you can replicate his recipes at home. Right now you can see a number of videos with Michael Symon at EatWisconsinCheese.com, where he demonstrates some very interesting techniques. For example, he makes gnocchi that is cooked in a pan, with no need to parboil.

I'm always looking for more salad recipes and I like his version with arugula, apples, radishes and Wisconsin blue cheese. Symon's salad is a side dish, but with just a couple more additions, it actually makes a great main dish. To the salad I added crunchy jicama, creamy avocado, toasted walnuts and in honor of Symon, smoky bacon. The result is a very substantial "Cobb" style entree salad, with rows of seasonal ingredients. I'm not going to lie to you, while not hard to make, this salad does take a fair amount of time to prepare, but it is absolutely worth it. Even the least enthusiastic salad eater will love it.

Winter Cobb Salad
Serves 4, as a main dish

1 shallot, minced, about a tablespoon
3 Tablespoons Champagne vinegar
1 Tablespoon honey
1 Tablespoon Dijon mustard
1/3 cup extra virgin olive oil
1 cup radish slices
1 Granny Smith apples, cored and diced
1 avocado, peeled, pitted and diced
1 cup jicama, peeled and diced
6 cups arugula
1 cup Black River blue cheese, crumbled (Buttermilk blue would be good too)
1 cup walnuts, chopped and toasted
6 slices bacon, cooked and crumbled

Dressing
Place shallots and large pinch of kosher salt in mixing bowl. Add vinegar, honey and mustard. Mix. Slowly whisk in olive oil. Taste for seasoning then put in a small pitcher or ramekin for serving.

Salad
Make a bed of arugula on a large serving platter. Place the radishes, apples, avocado, jicama, blue cheese, walnuts and bacon on top of the salad in rows. Serve with the dressing on the side. Alternatively you can create individual servings of the salad if you prefer.

Enjoy!