Thursday, March 21, 2013

Crispy Quinoa Salad with Meyer Lemon Dressing

Good Salad- Amazing Dressing




WINTER GREENS + CRISPY QUINOA SALAD // Serves 6
When cooking quinoa for this salad, especially to help it crisp up here, you want to use a 1/1.5 ratio of quinoa to liquid when cooking. For example, I cooked 1/2 cup rinsed quinoa in 3/4 cup vegetable broth. You want a drier, slightly undercooked quinoa before you fry it up so it gets crispy. 
  • 1 Tbsp. coconut oil
  • 3/4 cup cooked and completely cooled quinoa
  • 1 head butter lettuce
  • 2 cups arugula
  • 3/4 cup toasted hazelnuts, roughly chopped
  • 1 cup pomegranate seeds
  •  
  • // meyer lemon yogurt dressing //
  • 1/4 cup meyer lemon juice
  • 1 clove garlic, finely minced or grated
  • 2 Tbsp. red wine vinegar
  • 1 Tbsp. honey
  • 1 tsp. sea salt
  • 1 tsp. dried italian herbs (mine is a mix of oregano, parsley + basil)
  • pinch of pepper
  • 1/3 cup whole milk greek yogurt or sour cream
  • 3 Tbsp. extra virgin olive oil

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