1 Orange- zested, ½ juiced
1 Lemon- zested- ½ juiced
Sesame seed oil- 1 ½ Tsp
Olive oil- ¼ cup
Salt- 1 Tsp
Pepper- ½ Tsp
Quinoa- 2 cups (cooked). Cooking one cup of Quinoa will yield two cooked cups.
1 Apple- small dice
1 Radish (watermelon or breakfast), small dice
1 Small Zucchini- small diced and sautéed
½ Red Onion- small dice or Brunoise
Golden Raisins- ½ cup
Pumpkin Seeds- ½ cup
Sesame Seeds- 1 Tsp (black or white)
Mint- 2/3 bunch
Cilantro- ~1/3 bunch
Chives- 10 to 12 chive stems
Arugula- 1 hand full (optional, when ready to serve)
Using sesame seed oil, olive oil, orange zest and juice, lemon zest and juice, and Salt & Pepper. Whisk together.
Rough chop fresh cilantro, mint, and chives (do not over chop), add this to the bowl with the vinaigrette. Mix to combine.
Begin small dicing your vegetables starting with your onion. A mandolin slicer can be used. You can repeat this step for the apples, radish and zucchini; see video for slicing instructions.
Add your small dices of vegetables in the bowl. Add the pumpkin seeds, sesame seeds and the sautéed zucchini.
Mix all together in the bowl, taste and season. Add more lemon or orange juice if needed. Add more salt and pepper as you desire. Let sit 20 minutes before serving.