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Superfood salad brings a smile to veggie lover lunches or...

By Gar Swaffar
Posted May 5, 2013 in Food
Summer lunches can be a bit bland, boring and on occasion, just barely manageable. Particularly after the thermometer first starts creeping past the 90F range.
A cool salad can be the perfect fix for the problem, especially for those who are more inclined to the veggie lifestyle.
In my travels about the region, I happened across a really nice salad at a Raley's grocery store deli, Raley's Superfood Salad. Made fresh daily they claim, and it certainly seemed like it, but not worth driving an hour each way for lunch on a regular basis.
I found the recipe on the internet though, from Raley's who kindly provided it, and with a tweak or two to bring it in line with personal tastes, I have this to offer.
Superfood Salad w/quinoa
1 cup red quinoa
2 cups red wine
1 cup each: chopped broccoli, diced red bell
pepper, chopped cauliflower, dried
cranberries, and walnuts chopped
1 (11-oz.) can Mandarin Oranges, drained
1/4 cup flax or extra virgin olive oil
1/4 cup vinegar – white balsamic/ or balsamic
1/4 cup orange juice
Salt and freshly ground pepper to taste
Prep time: 20 minutes
Cook and stand time: 30 minutes
Chill time: at least 30 minutes
Rinse quinoa in a fine mesh sieve and drain well. Place in a medium saucepan with wine and bring to a boil. Reduce heat and simmer, covered, for 20 minutes. Remove from heat and let stand for 10 minutes, then fluff with a fork and let cool; refrigerate until chilled. Transfer to a large mixing bowl and stir in broccoli, bell pepper, cauliflower, cranberries, walnuts and mandarin oranges; stir lightly. Whisk together oil, vinegar and juice in a small bowl and pour over quinoa mixture; stir until well mixed. Season to taste with salt and pepper.
Makes 6 to 8 servings.
Superfood salad
Superfood salad
Shopping List:
1 cup red quinoa, 2 cups red wine, 1 cup, each: chopped broccoli, diced red bell, pepper, chopped cauliflower, dried, cranberries (or raisins) and walnuts , chopped, 1 (11-oz.) can Mandarin Oranges (or sliced tangelos), drained, 1/4 cup flax or extra virgin olive, oil, 1/4 cup white balsamic vinegar, 1/4 cup orange juice, Salt and, freshly ground pepper to taste.
In the recipe I make, I use a Marisolio Cranberry Pear Balsamic vinegar and the Marisolio Lemon Fused oil. The flavors are extremely complimentary to the rest of the recipe. And, there should be locally available flavored balsamic vinegars and oil somewhere reasonably near most of us, at least on the North American continent.
Using broccoli florets, sliced in 1/4 inch pieces makes for a nice change also.

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