Yield 6 Servings
1 cup of quinoa
2 cups of water for quinoa
½ gallon of salted blanching water
4 whole beets, roasted and diced
2 oz of canola oil to roast beets
2 cups of brussel sprouts, fresh and shredded
1 pound of rainbow chard, chopped and blanched
2 cups of broccoli, blanched and chopped
3 oz of pumpkin seeds, toasted
6 oz of candied onion (see recipe below)
4 tbl spoons of sugar
4 oz pineapple juice
6 oz of pineapple curry dressing (see recipe below)
Bring quinoa and 2 cups of water to boil in medium saucepan. Reduce heat to low, cover and simmer until tender and most liquid has been absorbed, 15 to 20 minutes est cook time. Fluff with Fork. Allow to cool.
Tossed Washed beets in oil and roast in 450 degree oven for 45 min or until softened. Peel the outer skins and cut into medium dice. Set aside to cool.
Blanch and Shock the Chard and Broccoli, set aside
Using a mandolin, shave the Brussel sprouts. Set aside.
Toast the Pumpkin Seeds in 350 degree oven for 8 min. Set aside
Recipe for candied onion
Fine Julienne 1 large red onion.
In Sauce pan with a drizzle of canola oil, slowly caramelize onion using very low heat for 15 min.
Add pineapple juice and sugar, turn up heat and allow to reduce. This will thicken and start to candy. Set aside to cool.
Recipe for Pineapple Curry Dressing (Yield 1 ½ Cups)
1 Cup of Greek Yogurt
½ Cup of Pureed Pineapples
½ tsp of lemon juice
1 TBL Spoon of Curry Powder
¼ TBL Spoon of Tomato Paste
Salt and White Pepper to taste
Combine all ingredients except toasted pumpkin seeds and candied onions in bowl then mix well. Divide the mixed salad and plate on 6 six plates and garnish with pumpkin seeds and candied onion.
*This blog was first published here: Sunshine Retirement Living