- Cook Time
- Prep Time
- 8 ServingsServings
- Balsamic Syrup
- 1 c. balsamic vinegar
- 1/4 c. sugarSalad
- 1 tbsp. minced garlic
- 3 tbsp. minced onion
- 4 oz. (1/2 cup) olive oil, divided
- 8 oz. quinoa
- 3 c. fresh orange juice
- 1/2 c. fresh lime juice
- 1 tsp. minced fresh thyme
- 1 c. white wine
- 1/4 c. California natural raisins
- 1/4 c. California golden raisins
- 1/2 c. toasted almonds
- 2 tsp. minced fresh basil
- Salt and pepper
- 1 c. seeded and diced cucumber
- 1 c. diced ripe plum tomatoes
- 4 oz. (about 1-1/2 cups) mixed baby greens
1 For balsamic syrup, combine vinegar and sugar in heavy saucepan and simmer on low until reduced by half. Cool and pour into a plastic squeeze bottle; chill.
2 For salad, sauté garlic and onion in 2 ounces (1/4 cup) olive oil over low heat in a hot skillet for 1 minute. Add quinoa and sauté 2 minutes longer, stirring constantly.
3 Stir in orange juice, lime juice, thyme and wine; simmer for 20 minutes, stirring occasionally, until all liquid is absorbed.
4 For each serving, set a ring mold 4-inches in diameter by 6-inches high on serving plate.
5 Layer ingredients into the mold starting with quinoa salad, then diced cucumber, follow with diced tomatoes, and top off with mixed greens. Remove mold and drizzle plate with balsamic syrup. Repeat until all plates are prepared.
Chef Michael Jackson and California Raisin Marketing Board