Photo by Cherie Olivier.
Iz Café’s Kay Reed suggested a quinoa salad with champagne vinaigrette for a spring green recipe.
With spring right around the corner, fresh veggies will soon be in abundance. We asked Iz Café’s Kay Reed for her favorite spring green recipe.
Reed said collard greens are her favorite, including in an Italian dish called a fosia, but she chose to share her quinoa salad with champagne vinaigrette recipe.
“Champagne vinaigrette says springtime to me,” Reed said.
Recipe:
► 1 cup quinoa
► ¼ cup chopped, sundried tomatoes
► 16 ounces arugula
► 4 ounces feta cheese (crumbled)
► 4 asparagus spears
For the champagne vinaigrette
► 1 minced shallot
► ¼ cup champagne vinegar
► ¾ cup olive oil
► 2 tablespoons Dijon mustard
► Salt and pepper to taste
Steps:
1. Steam quinoa in 1½ cup water. Cool completely.
2. Dice asparagus and roast in oven for 2-3 minutes.
3. To make vinaigrette, combine all ingredients listed.
4. Toss quinoa, spinach, tomatoes, arugula and feta together with vinaigrette and serve.
5. If desired, serve with grilled salmon, chicken or flank steak.
