Elm Hurst Inn & Spa is famous for its deluxe salad bar. And our Citrus Quinoa Salad has to be one of our guest favourites!
Not only is Quinoa (pronounced kin-wa) delicious, it’s also packed with protein and gluten, is cholesterol-free, low in calories, and a great source of iron, fibre, and magnesium. This grain-like crop is native to the Andean region of Ecuador, Bolivia, Columbia and Peru, and is a closely related to beets, spinach and tumbleweed!
Chef Michael’s spectacular salad uses Black & Red Quinoa – usually available at health food stores – but plain quinoa works just as well and is now a grocery store staple.
Citrus Quinoa Salad
1 cup Black & Red Quinoa (plain if you can’t find it)
2 cups Water
½ Sweet red pepper, chopped fine
1 Orange, cut into segments
1 Grapefruit, cut into segments
¼ cup Chick peas (feel free to use canned)
1 Tart apple, chopped fine
¼ cup Feta cheese crumbled
¼ Red onion, thinly sliced
1 tbsp. Olive oil
2 tbsp. Orange juice
1 tbsp. Rice vinegar
¼ cup Pistachios/slivered almonds, toasted
Salt and pepper to taste.
To prepare the salad:
Rinse Quinoa under running cold water.
Place Quinoa, water and salt in a medium saucepan bring to boil. (Please note: The amount of water used for cooking quinoa varies; check package instructions for best results.)
Reduce heat to a simmer and cook for 15 minutes or until water is absorbed and quinoa is tender.
Remove pot from heat, fluff with a fork, bring to room temperature and place cooled quinoa in a large bowl.
Add fruit, vegetables, feta and nuts to the quinoa.
For the dressing, whisk olive oil, orange juice and rice vinegar together in a small mixing bowl.
Add to the salad and toss gently.
Season with salt & pepper.
Cover and chill until ready to serve.
Serve this salad with grilled fish, meat, shrimp, scallops, grilled vegetables, Panini sandwich, or simply serve as a light lunch on top of your favourite lettuce greens and living sprouts.
Visit us at www.elmhurstinndining.com to see what else we’re cooking up!