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Dynamo Power Salad
Servings
2
2
Cuisine Type
- american
Day Part
- Lunch
Menu Part
- Salad
Main Ingredient
- Quinoa
- Vegetables
Chef Jason Morse
5280 Culinary
Denver
The combination of dark leafy greens, blueberries and quinoa turns this salad into a nutrition powerhouse. If customers are suffering from kale and quinoa fatigue, use chard or spinach instead and substitute cooked farro or sorghum for the grain.
Ingredients
Salad
2 cups red and white quinoa, cooked
4 cups chopped kale, chard and mixed greens
1/2 cup diced cucumbers
1/4 cup sundried tomatoes, soaked and drained
4 tbsp. parsley, chopped
1 tsp. herbs de Provence
1/2 cup blueberry lemon vinaigrette (recipe follows)
1/2 cup crumbled feta cheese, crumbled
1/2 cup dried sweetened blueberries, torched until lightly caramelized
Fresh blueberries, for garnish
Blueberry vinaigrette
1 cup white balsamic vinegar
1/4 cup champagne vinegar
1/2 cup lemon curd
1/4 cup fresh lemon juice
1 cup blueberries
1 tbsp. chopped fresh basil
4 tbsp. clover honey
2 tbsp. Dijon mustard
3/4 tsp. granulated garlic
1 1/2 tsp. salt, or to taste
1/8 tsp. ground white pepper
1 cup olive oil blend
Steps
1. In a large bowl, combine quinoa, greens, cucumbers, sun-dried tomatoes, parsley and herbs de Provence.
2. Prepare blueberry lemon vinaigrette: In blender, combine all ingredients except oil. Cover and pulse to start combining ingredients. On low speed, blend ingredients for 1 minute. Increase speed to medium; slowly add oil through opening in blender lid until well incorporated. Replace center of cover and blend on high for 1 minute.
3. Add 1/2 cup blueberry lemon vinaigrette to salad; toss lightly to combine. Refrigerate remaining vinaigrette up to 14 days.
4. To serve, divide salad between two serving bowls or plates. Sprinkle with feta cheese and dried blueberries.
5. Garnish with fresh blueberries, if desired.
Photo courtesy of U.S. Highbush Blueberry Council
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