Chef Joby's Andean Salad w/ Pomegranate and Grapefruit Vinaigrette
2 C Spinach Leaves (rinsed clean & dry)
1/2 C Quinoa
2-3 C Water or Chicken Stock
Pinch of Salt
Bring stock to a boil. Add Quinoa and salt and simmer for 25-30 mins. till tender. I start with 2 C of stock and add more as needed. Cool and set aside.
1 Large Pink Grapefruit
1 Large Pomegranate
1/4 C Toasted Sunflower Seeds (or Almonds)
1/4 C Apple Cider Vinegar
1/4 C Olive Oil
Peel the grapefruit and remove 5 sections then juice the remaining sections. Peel the pomegranate and reserve 1/4 C of the seeds. Combine remaining seeds with the grapefruit juice and simmer. Then strain off the seeds and pulp. Combine cooled juice with vinegar and ad a pinch of salt and pepper. Add oil and blend well. Wilt the spinach and place on a plate. Add Quinoa, grapefruit sections, strawberries and nuts. Then garnish with 1/4 C pomegranate seeds and pomegranate vinaigrette. Enjoy!
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