Quinoa Salad with Aromatic Orange Sauce
Twice the calcium of rice, twice the iron and magnesium without the carbohydrates! Accompanied by a full orchestra of vitamins B1, B2, B3, welcome the master grain that’s not a grain, Quinoa!
Light, tasty, yet blending better than rice, this is indeed a Superfood! Salad is a natural fit!
This recipe has guidelines rather than precise quantities, you can’t miss!
RECIPE / GUIDELINES
-3 to 6 oz (100g/200g) turkey or chicken leftovers (not cold cuts)
-2 cups cooked quinoa (follow instructions on the box)
-1 or 2 bags of spinach (Tatiana insists on removing the stems, I think it is a waste of time, but since she does it…)
-2 Tbs (30ml) sour cream (I use Liberté)
-A big handful of cranberries (for all the precision lovers!) I suggest adding them to the quinoa just before it finishes cooking, they will flavour it lightly and they will plump up, Mmmm…
-The same quantity of cherries (pitted, pity…)
-Green olives or kalamata, maybe a few less than cherries
-Arugula to taste
-2 belgian endives, finely chopped
-half a spanish onion
-3 Tbs (45ml) Le Grand’s Mild Tapenade
-3 Tbs (45ml) Le Grand’s Orange Aromatic Sauce
-juice of one lime
-Sea salt to taste
-Pepper (ground rather coarsely)
-If you have the time, let the quinoa cool a bit
-In a large bol, mix the quinoa, turkey, olives, endives, cherries, Tapenade, Orange Sauce and sour cream.
The consistency of this salad is rather thick, it is important to mix it very well.
-Mix in the spinach, the arugula and the lemon juice
This simple salad will leave you with an incredible feeling of satisfaction, yet you will feel light as a feather!
