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Chef Izu Ani's Quinoa Salad | La Serre

VeggieBuzz • 12 February, 2015

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Chef Izu Ani's Quinoa Salad | La Serre

In Chef Izu's own words "The sun is always shining here and when it’s hot you don’t want heavy food that will put you to sleep. You want to be able to carry on with the rest of your day and enjoy light food that makes you feel good." Well, this Quinoa salad definitely fits that light and refreshing description, but with an added tang!Quinoa Salad Recipe

Chef Izu Ani's Quinoa Salad | La Serre

  • Total Time:
  • Cook Time:
  • Serves: 4

Ingredients:

280g quinoa
2 whole clementines (segmented*)
A tablespoon of dried cranberries
1 spring onion (chopped)
2 tablespoons of roasted hazelnuts (halved)
1 red and 1 green chilli (julienne*)
A handful of Chives (chopped)
2 tablespoons of pickled carrots (chopped)
Cherry tomatoes (cut in half and burnt with blow torch)
5g of rocket leaves
Radish to garnish (sliced, then soaked in ice water)

For the clementine dressing
50g clementine concentrate
50g clementine (puréed)
100g balsamic (homemade if desired)
4g salt
100g olive oil

280g quinoa 2 whole clementines (segmented*) A tablespoon of dried cranberries 1 spring onion (chopped) 2 tablespoons of roasted hazelnuts (halved) 1 red and 1 green chilli (julienne*) A handful of Chives (chopped) 2 tablespoons of pickled carrots (chopped) Cherry tomatoes (cut in half and burnt with blow torch) 5g of rocket leaves Radish to garnish (sliced, then soaked in ice water) For the clementine dressing 50g clementine concentrate 50g clementine (puréed) 100g balsamic (homemade if desired) 4g salt 100g olive oil

Method:

Boil water in a pan, once it is boiling, add the quinoa and cook for 13 minutes over a high heat. After 13 minutes remove from heat and strain, then season with a pinch of salt and put into the fridge.

To prepare the clementine dressing, add all ingredients into a bowl and stir thoroughly.

Next, take a large mixing bowl and put the cooled quinoa into it. Then add the clementine dressing and all other ingredients and combine. Distribute into 4 bowls and add a few radish slices and drizzle with olive oil. Serve immediately.

 

Boil water in a pan, once it is boiling, add the quinoa and cook for 13 minutes over a high heat. After 13 minutes remove from heat and strain, then season with a pinch of salt and put into the fridge. To prepare the clementine dressing, add all ingredients into a bowl and stir thoroughly. Next, take a large mixing bowl and put the cooled quinoa into it. Then add the clementine dressing and all other ingredients and combine. Distribute into 4 bowls and add a few radish slices and drizzle with olive oil. Serve immediately.   Boil water in a pan, once it is boiling, add the quinoa and cook for 13 minutes over a high heat. After 13 minutes remove from heat and strain, then season with a pinch of salt and put into the fridge. To prepare the clementine dressing, add all ingredients into a bowl and stir thoroughly. Next, take a large mixing bowl and put the cooled quinoa into it. Then add the clementine dressing and all other ingredients and combine. Distribute into 4 bowls and add a few radish slices and drizzle with olive oil. Serve immediately.  

Trust us, this will be devoured in minutes!

Click here to read the interview with Head Chef Izu Ani at La Serre!

Click here to read our review on La Serre!

Click here for La Serre's Quinoa Salad Recipe!


* Segmented - use a thin, sharp knife to remove the zest and pith before slicing any citrus into sections.

* Julienne - cut into short, thin strips.

6.5 out of 10 based on 50 user ratings
Nutrition facts: 240 calories, 9 grams fat

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