YIELD: 6 to 8 ServIngs
3 Tbsps. sherry vinegar
2 Tbsps. water
2 Tbsps. Dijon mustard
4 tsps. honey
2 Tbsps. extra virgin olive oil
½ cup dry quinoa
1 cup low-sodium chicken stock
1 can (15 oz.) lentils, rinsed, drained
¼ cup diced red bell pepper
½ cup torn fresh spinach leaves
1⁄3 cup jicama, diced
2 Tbsps. scallion, chopped, white and
2 Tbsps. jalapeno, diced, seeded
1 Tbsps. fresh mint, chopped
1 can (11 oz.) Mandarin orange
1. In bowl or vinaigrette shaker, add the vinegar, water, Dijon, honey and olive oil. stir (or shake) and set aside.
2. In a saucepan, add the quinoa and chicken stock. Bring to a boil, then lower the heat, cover and simmer for 10 to 12 minutes. (the quinoa is cooked properly when all the liquid is absorbed and the grains are light and fluffy.) set aside and let the quinoa cool to room temperature.
3. In a large bowl, add the quinoa, lentils, bell pepper, spinach, jicama, scallion, jalapeno and mint. toss. stir or shake the vinaigrette and pour over the quinoa salad; toss to coat all ingredients. Add the Mandarin orange segments and toss lightly. Chill for 1 hour and serve cold.
Photo: Kendall College School of Culinary Arts, Chicago
Recipe: Renee Zonka, RD, CEC, CHE, dean, Kendall College