Featured Recipe

Vinaigrette:

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

Salad:

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) 

Make vinaigrette:

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.

Add raisins.

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. 

Bon App!