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Whole Boston lettuce, clementine and herb vinaigrette topped with crispy quinoa
2025-03-07
https://www.metro.ca/userfiles/image/recipes/laitue-boston-clementines-12358.jpg
PT20M
PT40M
PT1H00M
Bring a pot of salted water to a boil. Pour in quinoa and cook it over medium heat for about 20 minutes.Strain the quinoa and transfer it to a (preferably non-stick) baking sheet. Spread the quinoa across the surface of the baking sheet.Pour 30 ml of olive oil over the quinoa and toss it. Season to taste.Bake at 400 °F (200 °C) for 40 minutes or until the quinoa is nice and golden, mixing often using a wooden spoon. Once the quinoa is crispy, transfer it onto absorbent paper towels in order to soak up any excess olive oil. Set aside.Peel the clementines, removing the white membrane. Cut into large cubes. Set these aside in a medium mixing bowl.Finely chop the onions and herbs, adding them to the citrus.Pour mustard and honey onto the clementines. Add the lemon juice and the remaining olive oil. Season to taste. Toss well.Delicately chop off the base of each head of Boston lettuce, making sure the head remains intact. Placing each head of lettuce upright, slightly cut into its sides, opening it up. Place each “flattened” head of lettuce onto a plate.Evenly pour clementine and herb vinaigrette across the top of each head of lettuce. Generously sprinkle each portion with crispy quinoa. Enjoy!Source : Martin Juneau
4
0
0
0
0
4 large heads Boston lettuce
6 clementines clementines
2 green onions
2 sprigs of tarragon
300 mL White Quinoa (or multicoloured)
10 mL strong mustard
10 mL honey
80 mL olive oil
25 mL lemon juice
salt and pepper ground black, to taste
Whole Boston lettuce, clementine and herb vinaigrette topped with crispy quinoa
4
Appetizers-Sides
0:20
Preparation
0:40
COOKING
1:00
TOTAL TIME
Ingredients
-
4
large heads Boston lettuce
-
6
clementines clementines
-
2
green onions
-
2
sprigs of tarragon
-
300 mL
White Quinoa (or multicoloured)
-
10 mL
strong mustard
-
10 mL
honey
-
80 mL
olive oil
-
25 mL
lemon juice
-
salt and pepper ground black, to taste
Preparation
Bring a pot of salted water to a boil. Pour in quinoa and cook it over medium heat for about 20 minutes.
Strain the quinoa and transfer it to a (preferably non-stick) baking sheet. Spread the quinoa across the surface of the baking sheet.
Pour 30 ml of olive oil over the quinoa and toss it. Season to taste.
Bake at 400 °F (200 °C) for 40 minutes or until the quinoa is nice and golden, mixing often using a wooden spoon. Once the quinoa is crispy, transfer it onto absorbent paper towels in order to soak up any excess olive oil. Set aside.
Peel the clementines, removing the white membrane. Cut into large cubes. Set these aside in a medium mixing bowl.
Finely chop the onions and herbs, adding them to the citrus.
Pour mustard and honey onto the clementines. Add the lemon juice and the remaining olive oil. Season to taste. Toss well.
Delicately chop off the base of each head of Boston lettuce, making sure the head remains intact. Placing each head of lettuce upright, slightly cut into its sides, opening it up. Place each “flattened” head of lettuce onto a plate.
Evenly pour clementine and herb vinaigrette across the top of each head of lettuce. Generously sprinkle each portion with crispy quinoa. Enjoy!
Source : Martin Juneau
Legal Notice
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
