Chipotle Greens and Grains Salad
There's nothing quite like a tasty grain bowl to warm your spirits. It's got both spice and tang. What more could you ask for? Recipe by Taylor MacDougall
Products used: , Chipotle Olive Oil,
Ingredients
2 hearts of Romaine, chopped
2 cups Red Cabbage, sliced thin
1 cup Quinoa
2 cups Chicken Broth
1 Red Bell Pepper, diced
1 cup of halved Grape Tomatoes
1 Avocado, pitted and cubed
1 Lime, quartered
⅓ cup SOOC Chipotle Olive Oil
2 tsp Orange zest
1 Tbsp Orange Juice
½ tsp dried Oregano
½ cup SOOC Tangerine Balsamic Vinegar
1 tsp ground Cumin
Sea salt to taste
Directions
In a small saucepan over high heat, bring both the chicken broth and the quinoa to a boil. Once boiling, reduce to a simmer and cook for approximately 15 minutes or until the broth has absorbed. Salt to taste.
Meanwhile, in a large salad bowl, combine the romaine, red cabbage, bell pepper, tomatoes, and avocado. Toss every so slightly to mix thoroughly.
To make the vinaigrette, in a small bowl whisk together the SOOC Chipotle Olive Oil, orange zest, orange juice, dried oregano, SOOC Tangerine Balsamic, ground cumin, and sea salt to taste.
When assembling each plate, top your greens with the quinoa, a squeeze of lime, and your Chipotle Tangerine Vinaigrette. Add in blackened chicken, taco meat, or even steak if you wish. Enjoy!
