Misty Marie's Blogging Spree: April 2013

Totally yummy salad!

INGREDIENTS

Quinoa
1 cup quinoa
1 1/2 cups water

Orange vinaigrette
14 mint leaves, minced
1 tablespoon capers, minced
2 tablespoons fresh-squeezed orange juice
1/4 cup olive oil
Salt and freshly ground black pepper

Salad
1 mango, peeled and diced into 1/4-inch chunks
1/2 cucumber, peeled, seeds removed, and chopped
1/2 cup roasted red peppers
1 cup packed greens (spinach, arugula, mixed lettuces), chopped

Steak

3 lbs of skirt steak2 tbsp Coriander seeds
2 tbsp Fennel seeds
2 tbsp Turbinado Sugar
1 Jalapeno, seeds removed and minced
5 garlic cloves, minced
2 tbsp finely chopped cilantro leaves
coarse sea salt
fresh cracked pepper

SALAD DIRECTIONS

1. Place the quinoa and water in a small saucepan. Bring to a boil over medium-high heat. Reduce the heat to a simmer, cover the pan, and cook until all the liquid is absorbed, about 10 to 12 minutes.

2. While the quinoa cooks, make the vinaigrette: in a large bowl, whisk together the mint, capers, orange juice, and olive oil. Season well with salt and freshly ground pepper. When the quinoa is cooked, fluff with a fork and transfer to the bowl with the vinaigrette. Stir well to combine.

3. Add the mango, red peppers, jalapeño, and greens. Stir until the vegetables are incorporated into the quinoa. Chill until ready to serve.

STEAK DIRECTIONS

4. In a food processor, combine coriander and fennel and grind. Put in small bowl and mix with sugar. Add jalapeno, garlic and cilantro.

5. Rub spice mixture all over steak. Season with smoked salt and pepper.

6. Heat grill pan to medium high heat. Lightly oil grill pan with olive oil. Cook steaks 9 minutes per side for medium rare. Remove steak and let rest for 10 minutes before slicing.