Recipes

Chopped Salad w/ Quinoa

Chopped Salad w/ Quinoa / Mango... - Bruno Albouze - THE REAL DEAL

Chopped Salad Recipe

Serves 6 / 8.
1 cup (200g) rainbow quinoa, throroughtly washed and drained
1/2 red onion, cut into fine dice
5 ea. Roma tomato, washed and cut into fine dice (brunoise), freeze tomato bodies for later use; tomato sauce, soup..
1 ea. bell pepper, washed and seeds, membranes and any remaining white part removed and cut into fine dice
4 ea. Persian cucumber or 1 large, rinsed, seeds removed and cut into fine dice
1 ea. mango, peeled and cut into fine dice
2 ea. celery rib, washed and into fine dice
1 ea. bunch fresh Italian parsley, thoroughly washed and finely chopped (chopped mint can be added as well)
0.5 lb. (250g) feta cheese, finely crumbled
1 Tbsp lemon confit*, cut into fine dice
* For the recipe: watch video Lemon Confit – If you don't want to make your own, jarred Moroccan preserved lemons are a fine substitute.
Avocado Mixture
4 ea. ripe avocado, cut into fine dice
1 ea. lime juice
1 pinch cumin & a few drops Tabasco (optional).

Vinaigrette
1/4 cup (50ml) lemon juice
1/2 cup (125ml) extra virgin olive oil
1 tsp (5g) sugar or honey
Salt and pepper to taste.

Garnishing
Heirloom tomato wedges or cherry tomatoes halves, pitted Kalamata olives, parsley and basil leaves, lettuce, baby arugula fleur de sel and black ground pepper.

Method
Wash quinoa well and cover with water to 1/2 inch (1.5cm) above the quinoa, season with salt and bring to boil. Cover and cook on very low heat for 18 minutes. Let cool completely. Combine diced vegetables, onion, mango, feta cheese and lemon confit and season with some of the vinaigrette to taste. Separately, season diced avocado with the lime juice, cumin, salt, pepper and tabasco; set aside.

Plating
Use a 4-inch (10cm) diameter pastry ring, cookie cutter or English muffin ring. Spread evenly a layer of avocado mixture and cover with the chopped salad mixture. Arrange some heirloom tomato wedges, kalamata olives, salad, basil and parsley leaves on the top. Season with some diced lemon confit, fleur de sel and ground black pepper. The chopped salad can be refrigerated for up to 3 days (Mix in vinaigrette right before serving otherwise the chopped salad mixture will turn watery.

Click To Print