Quinoa with Jicama and Citrus

 (Serves 6)

Vinaigrette:

• 4 Tbsp. olive oil
• 2 red onions, cut in half and sliced thinly
• 1 clove garlic, minced
• 1 cup olive oil
• 1/4 cup red wine vinegar 
• 3 Tbsp. lime juice
• 3 Tbsp. cumin roasted of ground
• 1 Tbsp. honey 
• 1/4 cup cilantro

Quinoa:

• 1 Tbsp. olive oil 
• 1 cup dry quinoa
• 2 cups vegetable stock 

Salad:

• 4 tangerines, peeled, separated and sliced
• 1 grapefruit, skinned, halved and sliced
• 1 jicama, peeled and cut into small matchsticks
• 1 red pepper, seeded and cut into thin slices 
• Radishes or baby greens for garnish

Quinoa increases three times in size when cooked, so if you want to end up with 3 cups of cooked quinoa, measure out 1 cup of dry quinoa. If you want 2 cups of cooked quinoa, measure out 2/3 cup of dry quinoa, etc. To cook the quinoa, you will use a 2:1 ratio of liquid to quinoa, or 2 cups of water for every 1 cup of dry quinoa. You can use another liquid besides water, such as chicken or vegetable broth, which will add a nice flavor to the finished dish.

Rinse the quinoa to remove any residue from the seed. Some boxed quinoa is pre-rinsed but you may want to repeat the process if you are unsure. Place in a strainer and run under cold water until it runs clear. 

Toast the grains: In the saucepan you plan to use for the quinoa, add a drizzle of olive oil and warm over medium-low heat. Add the drained quinoa and, stirring constantly, toast the grains until they turn golden, 6 to 8 minutes. Just watch it carefully and continue to stir as quinoa can burn easily. 

In the same saucepan, add 2 cups water  or broth (remembering your 2:1 ratio). Turn the heat up to high, and bring the liquid and quinoa to a boil. Once it has reached a full boil, turn the heat down to medium, place the lid on the saucepan, and simmer the quinoa for 15 minutes, or until all of the water is absorbed and the kernels have “popped” open. As soon as the quinoa is cooked, spread it out on a  baking sheet to cool.

While the quinoa is cooking, prepare the fruit, jicama and pepper.

In a sauté pan, heat 3 Tbsp. olive oil until hot. Add the red onions and garlic and sauté, stirring, until the onions are cooked through. Place the onions and garlic in a blender and blend with  3/4 cup olive oil. Add the vinegar, lime juice, honey, cumin, cilantro and blend well. Add the peppers and jicama to the quinoa and pour the dressing over all. Mix well. Spread out in a shallow bowl. Place the cut-up citrus on top and garnish with sliced radish or microgreens.