Receita
Chudda's Cuisine/Lounge
Dec 09, 2013
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WINTER QUINOA SALAD

cramberriecover

After a couple weeks of super decadent food, I was ready for something meat-free and on the lighter side.  I had bought some fresh cranberries and some mandarin oranges and decided to do something with them.  Growing up, my mom always bought these mandarin oranges every Christmas. Who else remembers this tradition?  We would have them under the tree and eat them by the handfuls…easy to peel and so sweet!  So what a great combination!  Tart cranberries and sweet oranges.  These made a delicious wintery vinaigrette!  From our earlier posts, you all know that we LOVE quinoa..so it was automatic that I would make a quinoa salad with this dressing. Adding crunchy winter apples, walnuts and beans for even more protein….this is a meal in and of itself!  You can make this salad adding any and every vegetable that you like to bulk it up  along with your favorite spices.  It’s beautiful, filling and super healthy!  A guilt free holiday treat!  Enjoy!!

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Ingredients

Quinoa salad:

2 c. quinoa

4 c. chicken or vegetable stock

1 yellow pepper small diced

2 ribs celery small diced

1 apple small diced

1 tsp. coriander

1-2 c. cooked beans of your choice, liquid drained (I used red beans and cooked them myself)

toasted pecans

Feta cheese

fresh cranberries

mandarin oranges, segmented

salt and pepper

Cranberry Vinaigrette: This makes more than you will need for the salad, but I love to have extra vinaigrette on hand.  You can use in in another salad, as a marinade for meat or chicken or even reduce to make a great syrup,

1 c. fresh cranberries

1 T. minced shallots

1/2 c. cider vinegar

1/2 c. honey

1 t. dijon mustard

3 mandarin oranges, segmented

1/2-3/4 c. olive oil

salt and pepper

Preparation

Combine quinoa and stock and bring to a boil.  Reduce to a simmer and cover.  Cook 15-20 minutes or until liquid is absorbed. Set aside to make dressing.

For vinaigrette

In a blender combine cranberries, shallot, vinegar, honey, dijon, oranges and a pinch of salt and pepper.  Blend until combined thoroughly.  Slowly drizzle olive oil into blender while running until vinaigrette is emulsified.  Season with more salt and pepper if necessary.

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The final result is this gorgeous color and very tasteful dressing.

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Combine cooked quinoa with peppers, celery, apple, coriander, beans and mix everything together. Add enough cranberry vinaigrette to coat (or to your liking) and season with salt and pepper to taste.  Plate salad and garnish with pecans, feta, cranberries and oranges.

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Beijos e Tchau!

Marilyn Chudda

Ludmilla Ramos and Marilyn Chudda
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Brazi Bites Jalapeño Popovers
Ingredients:

1 bag Brazi Bites, defrosted

4 ea. Jalapeños

2 oz. shredded mozzarella

1 oz. cream cheese

1 T. Green onions, diced

Directions:

Cut the ends off of the jalapeños and slice down the middle.

Clean out seeds and place flat side down onto a sheet pan.

Brush lightly with oil and broil in oven until skin blisters. 
Peel the skin off of the jalapeños and small dice.

In a medium bowl mix diced jalapeños, mozzarella, cream cheese and green onions until combined.

Place Brazi Bites onto an oiled sheet pan. With your finger, press down into the Brazi Bite to create a small indentation in the top.

Place 1/2 tsp. Of the jalapeño mix in the indentation.

Place in a 400F oven and bake for 15-20 minutes until golden.

Serve warm.
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