Ingredients
1 ½ cups quinoa – or grain of your choice (uncooked)
2 cups California blueberries
1 fennel bulb, shaved thinly
1 orange, peeled and segmented, or sliced
¼ red onion, thinly sliced
1 cup microgreens
¼ cup California walnuts
Citrus Dressing
½ cup fresh orange juice
¼ cup extra virgin olive oil
¼ cup finely chopped shallot
2 tablespoon red wine vinegar
½ teaspoon salt
¼ teaspoon freshly ground black pepper
Instructions
Source:
https://www.facebook.com/chefdaniellamalfitano/videos/543368349679745/
1 ½ cups quinoa – or grain of your choice (uncooked)
2 cups California blueberries
1 fennel bulb, shaved thinly
1 orange, peeled and segmented, or sliced
¼ red onion, thinly sliced
1 cup microgreens
¼ cup California walnuts
Citrus Dressing
½ cup fresh orange juice
¼ cup extra virgin olive oil
¼ cup finely chopped shallot
2 tablespoon red wine vinegar
½ teaspoon salt
¼ teaspoon freshly ground black pepper
Instructions
- Place quinoa in a medium pot with 4 cups water. Bring to a boil, turn heat down to low, cover and simmer 15 minutes, until cooked, then turn off heat and let sit with cover on to cool slightly.
- Prep all the veggies, taking care to thinly slice the fennel bulb and red onion using a sharp vegetable peeler or mandolin.
- Divide quinoa among 4 bowls.
- Divide the rest of the ingredients- blueberries, fennel bulb, orange slices, red onion, microgreens and walnuts among the bowls.
- Make the dressing and stir all the ingredients together in a small bowl.
- Divide the dressing among the bowls, drizzling over all the ingredients and enjoy right away!
Source:
https://www.facebook.com/chefdaniellamalfitano/videos/543368349679745/
