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Recipe 20 Recipe compliments of Chef Susan Gordon from Placida Grill, 6800 Placida Road, Placida Quinoa Salad with Grilled Salmon Quinoa 1 cup of quinoa to 2 cups of water. Bring to a boil. Add quinoa, then simmer. Cook for about 20 minutes. Turn it off, cover and let sit for about 15 minutes. Fluff with a fork. Mix in: 2 radishes, diced 2 scallions, chopped ¼-cup cooked corn ¼-cup chopped cucumber 1 tsp. pumpkin seeds 1 tsp. sunflower seeds A pinch of sesame seeds Cilantro Vinegar Dressing 1/2 cup red vinegar 1Tbsp. small shallot, chopped 1Tbsp. chopped garlic 1Tbsp. Dijon mustard ½ bunch cilantro 1 cup spinach 3 Tbsp. brown sugar Blend all ingredients in a blender until smooth. Refrigerate until ready to serve. Mix with prepared quinoa.. Can be stored in the refrigerator for one week. Top with grilled salmon. Serves 4. Photo by Christine Cunningham


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