Asian greens are strong, spicy and peppery. They are also very beautiful. You’ll love this salad because it’s easy to put together, it’s a fun dish to make when friends are coming over and quinoa is full of protein.
Asian Greens and Quinoa Salad
5 – 6 ounces of baby Asian Greens (my mix consisted of mizuna , tatsoi, yu choy, choho, Senposaii, komatsuna.)
1/3 cup quinoa
2/3 cup water
1 tablespoon vinegar (I used red wine, but use your favorite vinegar)
½ teaspoon hot Dijon mustard
3 tablespoons extra virgin olive oil
kosher salt (healthy pinch)
fresh ground pepper
3 small ripe tomatoes
radish sprouts for garnish
Wash the greens and spin dry.
Put the quinoa and the water in a small saucepan. Bring to a boil, reduce heat and cook for ten minutes. The quinoa should be translucent and have what looks like a white spiral tail. Drain in a fine mesh sieve and rinse with water.
Whisk vinegar and mustard together. Add kosher salt (regular salt will wilt the greens) and fresh ground pepper. Slowly whisk in the olive oil until it emulsifies.
Cut the avocado in half. Rinse in water, (that keeps it from turning dark.) Slide a teaspoon between the skin and the fruit, slowly separating the two. On a mandolin, thinly slice the avocado, or slice it as thin as possible with a knife. Spread the avocado around the dish forming a circular plate for the greens. Dip a pastry brush into the vinaigrette and brush the avocado.
Toss the greens with enough vinaigrette to cover, add the drained quinoa and toss again. Taste and adjust the seasoning. Pile the greens in the center of the avocado. Slice the tomato and spread around the greens. Drape the radish sprouts around the edges.