Gluten-Free Square-pan Tomato Pizza

Gluten-Free Square-pan Tomato Pizza

From Babycakes Covers the Classics by Erin Mc Kenna

Ingredients

1 ½ c. Bob’s Red Mill All- Purpose Gluten-Free Baking Flour

½ c. Brown Rice Flour

½ c. Sorghum Flour

1 Tbsp. Baking Powder

1 tsp. Salt

½ tsp. Xanthan Gum

6 Tbsp. Coconut Oil, melted

1 Tbsp. Agave Nectar

1 Garlic Clove, minced

1 c. Cold Water

For the topping

4 Tbsp. Coconut Oil, melted

5 Roma Tomatoes, thinly sliced

4 Garlic Cloves, minced

2 tsp. Salt

½ tsp. Chili Flakes

½ c. Cornmeal, for dusting

Handful of torn Basil leaves

Instructions

Preheat the oven to 350 degrees. Line a baking sheet with parchment paper and set aside.

In a medium bowl, mix together the flours, baking powder, salt, and xanthan gum. Add the coconut oil, agave nectar, garlic, and cold water and mix with a rubber spatula until thick dough forms. Cover the dough with plastic wrap and refrigerate for 20 minutes.

To make the topping, in a medium bowl stir together 1 tablespoon of the coconut oil, the tomatoes, garlic, salt, and chili flakes and stir to combine. Set aside.

Dust a clean work surface with the cornmeal. Place the dough onto it and sprinkle with some of the cornmeal. Roll the dough out into a ¼-inch-thick rectangle. Carefully transfer the dough to the prepared baking sheet and trim the excess from around the edges. Brush with the remaining 3 tablespoons coconut oil. Bake until golden, about 15 minutes. Remove from the oven and arrange the tomato mixture on top. Sprinkle with the basil. Bake until the vegetables are soft, about 15 minutes more. Cut into squares and serve immediately. Makes 9 squares.

Mango Salsa

Mango Salsa

This recipe came from the River Valley Market in Northhampton, Massachusetts.

  

Ingredients

5 lbs. Mango, peeled, medium dice        

5 c. Red Pepper, small dice         

3 c. Green Onion, sliced               

8 each Jalapeno Pepper, seeded, minced            

1 bunch Cilantro, fresh, chopped             

1/2 c. Lime Juice              

1/4 c. Canola Oil               

Salt, to taste

Instructions

In a large bowl, combine all ingredients. Taste and adjust seasoning if desired.

Pressure Cooker Hummus

Pressure Cooker Hummus

There are many variations on making hummus, but using a new generation pressure cooker is the fastest way to cook chickpeas and is healthier, more environmentally friendly and cheaper than buying canned chickpeas.

Ingredients

3/4 c. Dried Chickpeas

½ c. Extra Virgin Olive Oil

1/3 c. Tahini

1/3 c. Water      

4 Tbsp. Lemon Juice

2 Garlic Cloves, minced

½ tsp. Cumin

Salt to taste

Instructions

Soak chickpeas in water for at least four hours.

After soaking, dispose of the soaking water and rinse chickpeas.  Place the soaked chickpeas in the pressure cooker with 3 1/2 cups of water.  Lock the lid in place and bring to pressure, then lower heat and cook for about 10-15 minutes. 

Allow the pressure to drop using the natural release method, by removing the pressure cooker from hot burner and let the pressure drop and cool down naturally. This method can take from 10 to 15 minutes. After all the pressure has been released and the yellow pressure indicator has dropped, slide the lock down towards the end of the handle. Hold the pot handle with your left hand and side the lid handle to the right with your right hand.

In a blender or food processor, mix cooked chickpeas and other ingredients.  Blend until creamy.

No Bake Oatmeal Coconut Cookies

These cookies are very simple to make and taste absolutely delicious.

Ingredients

1 ½ c. Rolled Oats

¼ c. Shredded Coconut, plus extra for garnish

1 tsp. Cinnamon

¼ c. Coconut Oil

1 c. Dates

¼ c. Raisins

Instructions

Line a baking sheet or large platter with wax paper. Put rolled oats, shredded coconut, and cinnamon in a food processor. Blend until well combined. It is important to blend all the dry ingredients first for a smooth texture.

Add the coconut oil and the dates. Blend until the mixture forms a dough-like consistency. It will separate from the sides of your food processor. Add the raisins and blend 2 minutes more.

Roll small amounts of dough with fingers to create 1-inch balls. Roll into the extra shredded coconut for garnish, then place on baking sheet. Serve immediately for a chewy consistency or place in the refrigerator for a couple of hours to obtain a firmer cookie texture.

Quinoa Shiitake Risotto

Quinoa Shiitake Risotto

Ingredients

4oz. Shiitake or Portobello mushrooms, stemmed and sliced

1 cup peeled, diced Sweet Potato

1 cup diced Onion

1 Tbs. minced Garlic

2 tsp. dried Sage

1 tsp. dried Thyme

1/2 tsp. cracked Black Pepper

1/2 tsp. Salt

2 cups uncooked Quinoa, rinsed well

1/3 cup uncooked Bulgur

1/3 cup roasted Pine Nuts

1tsp. low-sodium Tamari Sauce

4 tsp. Olive Oil

1cups low-sodium Vegetable Broth, preferably Mushroom Broth

1 Bay Leaf

1 cubed Red Bell Pepper for garnish

1 Lemon

Instructions

In large saucepan, bring broth, bay leaf and Tamari sauce to a boil over high heat.

Meanwhile, in large, heavy pot, heat oil over high heat. Add mushrooms and sweet potato and cook, stirring often, 2 minutes. Add onion, garlic, sage, thyme, pepper and salt and cook, stirring, 2 minutes. Add quinoa, bulgur and stir until grains are fragrant, about 2 minutes.

Turn heat off broth mixture. Ladle about one-third of hot broth into quinoa mixture and cook, stirring occasionally, until grains absorb liquid, about 5 minutes.

Repeat with remaining broth in two batches, cooking and stirring until absorbed, about 5 minutes per batch. After you have added more than half the broth, taste risotto and adjust seasonings, adding more salt if desired. (Do not add more broth until previous broth has been absorbed.)

Once all the broth has been added, give mixture a few good stirs. Grains should be cooked but a little firm to the bite; risotto should be moist and slightly creamy. If it’s too wet, simply cook a little longer. If it’s dry, add a little more broth or water. Discard bay leaf and serve.

Coconut Quinoa Pilaf

This vegan dish is delicious served on its own. You may add some sautéed tofu and a steamed vegetable for a balanced meal.

2 Tbsp. Coconut Oil

1 medium Onion, sliced

1 medium Red Bell Pepper, diced

3 to 4 Cloves Garlic, crushed

2 c. Quinoa, rinsed

1 (14 ½ oz.) can Coconut Milk

2 c. Water

½ tsp. Crushed Red Chili Flakes

½ c. Raw Cashews, roughly chopped for garnish

½ c. Fresh Cilantro, chopped

In a medium skillet heat 1 tablespoon. of the coconut oil over medium heat and sauté the onion for about 10 minutes or until it becomes slightly caramelized. Set aside in a bowl.

Heat the remaining coconut oil and add the pepper and garlic, sauté for 5 minutes. Add the quinoa and cook for a few minutes until the grain starts to pop. Add the caramelized onion and stir.

Add the coconut milk, 1 cup of water and bring to a boil. Lower the temperature and slowly simmer for about 20 minutes, stirring occasionally. You will add the remaining cup of water a little at a time until the liquid is completely absorbed (you may need more water).

Remove the pot from heat and let it cool for a few minutes. Add the cashews and cilantro right before serving and gently fluff with a fork.

Makes 4 servings.

Sylvie’s Apple Ginger Juice

¼ c. Apple Juice

1 Orange, peeled

½ Apple, washed and cored

1/8 tsp. freshly grated Ginger Root

1-1/4 c. Ice Cubes

Place all ingredients in the container of a high-speed blender in the order listed.

Secure lid and select LOW speed on your blender. Turn machine on and then switch to high speed. Process for 1 minute or until smooth. Serve immediately.

Makes about 2-1/2cups.

Use organic produce for the healthiest juices!

Sylvie’s Vegan Cream of Spinach Soup

2 tsp. Olive Oil

¼ Onion, chopped

1 lb. Fresh Spinach, washed

3 c. Vegetable Broth

1 Tbsp. Cornstarch

¾ c. Coconut Milk

In a large saucepan, sauté onion in olive oil over medium heat until translucent, about 4 minutes. Add spinach and cover. Stir and cook for 5 minutes, or until all spinach is wilted slightly.

Place all ingredients into high-speed blender container in the order listed.

Secure lid and select LOW speed. Turn machine on, then switch to high speed. Process for 4 minutes or until steam escapes through the lid plug opening. Serve immediately.

Makes about 3 cups.

We recommend the Vitamix blender.

Patty's Blue Hubbard Squash Soup

2 medium Blue Hubbard Squash

2 Tbsp. Olive Oil

1 Local Sweet Onion, diced

1 Leek (cut about 4”back on leek, compost stems), diced

1 tsp. Paprika

1/3 c. Olive Oil

1 tsp. ground Ginger

1 tsp. Chili Powder

1 tsp. dried Thyme

Salt and Pepper to taste
1 (32 0z) Vegetable Broth

Preheat the oven to 400 degrees.

Cut squash in half and remove seeds. Place squash on a wide-rim baking sheet, meat side down, and puncture with knife several times. Bake in the oven for about 1 hour or until flash is soft when punctured with a knife. Allow to cool, then scoop out the soft flesh and reserve. 

In a medium-size skillet, heat the olive oil and sauté sweet onion over medium low temperature for about 5 minutes, then add leek and cook for another 5 minutes.

Put squash flesh, onion and leek mixture, the spices and the broth in the blender (you may need to divide into two or more batches, depending on the size of your blender). Blend until smooth.

Enjoy!

Gluten-Free Cornbread Stuffing with Curried Apples and Cranberries

Gluten-Free Cornbread Stuffing with Curried Apples and Cranberries

Adapted form Gluten Free Goddess Recipes.

Serves 6-8

Prepared Caitlyn's gluten-free cornbread, recipe follows.

4-5 Tbsp. Olive Oil

1 tsp. dried Thyme'

2 tsp. Curry Powder, make sure it is gluten-free

½ tsp. ground Cinnamon

1 c. Celery, diced

1 c. Red Onion, thinly sliced

2 large Granny Smith Apples, peeled, cored and diced

1 c. fresh Cranberries, chopped

1 c. Vegetable Broth, more as needed

2 Tbsp. Pure maple Syrup

Salt and freshly ground Pepper

Preheat the oven to 325 degrees.

Toast the cornbread cubes on a lightly greased baking sheet for about 20 minutes. Pay attention to not get them too browned. When they are nicely toasted, remove the baking sheet from the oven, set aside and allow cubes to cool.

Heat the olive oil in a large skillet, stir in the thyme, curry, and cinnamon. Add the celery, onion and apples; cook on medium heat until softened, about 10-15 minutes. Remove the skillet and set aside to cool. When cooled, add in the cranberries.

Stir in the toasted cornbread, mix well. Add a little more olive oil, the broth, pouring it in a little at a time, gently stirring to combine. Add the maple syrup. Seasonwith salt and pepper to taste.

This dressing is delicious served as a side dish to a holiday feast, but it is particularly stunning used as a stuffing for maple roasted acorn squash, (see recipe that follows). Just bake at 350 degrees for 20-25 minutes, serve and enjoy!

Caitlyn's Gluten-free Corn Bread

This corn bread is absolutely delicious. It is the perfect gluten-free treat and works so well for many recipes.

1 c. Corn Flour

1 c. Rice Flour

1 Tbsp. Baking Powder

1 tsp. Salt

¼ c. Sugar or Maple syrup

1 large Egg, or Gluten Free Egg Replacer

1 c. Milk, Rice Milk or Coconut Milk

½ c. Coconut Oil

Preheat the oven to 400 degrees. Mix all ingredients and set aside. Mix wet ingredients together thoroughly and then gently add them to dry ingredients. Immediately after mixing, our into an 8” round baking pan and place in the oven for 45 to 65 minutes. It is done when a toothpick pocked in the middle comes out clean. Be aware that gluten-free baked dishes will not brown the way other baked goods do, so that it is not a good indication of doneness.

Notes:

You may make this recipe using a mini muffin pan. It works great, just make sure you use a good gluten-free, non-stick spray.

For a more savory cornbread, add a little cheese and a pitch of chili pepper flakes.

If you desire a smoother, richer corn bread, stir a 4-ounce jar of unsweetened applesauce into the batter after mixing all the other ingredients.

Preserved Lemons

From The Le Creuset Tagine Cookbook

A very pungent lemon flavor is produced by the use of preserved lemons, which are widely used in North African Cuisine. They are simple to make at home. These are ready to use in two weeks and will keep in an airtight, screw-top jar in the refrigerator for up to 2-3 months. Keep them submerged in the brine solution at all times.

2-4 Firm Lemons, organic and non-treated
5 Tbsp Salt
2 Cups hot Water

Make a brine solution by dissolving 1 Tbsp salt in 2 cups of hot water and allowing it to cool.

Cut the lemons into quarters and rub a tsp salt all over each piece. Pack the lemon quarters very tightly into a clean jar. Pour the brine solution over the lemons, making sure they are fully submerged. Cover tightly and store in the refrigerator.

Harsha: Semolina Morrocan Bread

1 lb. Fine Semolina Flour
2 Tbsp Flour, sifted
2 Tbsp Sugar
1 Tbsp Baking Powder
1 Tbsp Yeast
1 tsp Anise Seeds
1 tsp Sesame Seeds
A pinch of Salt
1 Tbsp Olive Oil or Canola Oil (you may use butter)
1 ¼ cup Water (you may use milk)

In a large bowl, mix together the semolina flour, flour, sugar, baking powder, yeast, anise seeds, sesame seeds and salt. Add the oil and mix with the tip of your fingers until you obtain a sandy texture. Make a well in the center and add the water. Knead the mixture to form a soft dough (it will be slightly sticky). Section the dough and roll into small balls using the semolina to shape them, you should have about six. Roll some more into semolina and place onto a baking sheet that has been sprinkled with semolina. Let rest for 10 minutes.

Flatten the balls to create small disks and sprinkle with more semolina. Let rest for one hour.

Preheat the oven to 400 degrees. Bake the breads for 20 to 25 minutes. Remove from oven and let cool. Serve as a side dish for a Tagine, simply with butter and honey, or with your favorite cheese.


Makes 6 small loaves

Dinner in a Pumpkin

By Boise Co-op member Brandy Wilson

I’d like to share this recipe for Dinner in a Pumpkin. It was inspired by an all-beef version, but I changed it significantly when I went to this vegetarian take on the recipe. It’s safe to say that this is my own creation!

This is a great way for people on limited diets to have an outrageously beautiful centerpiece for a holiday meal. Fits gluten-free, Candida-restricted, and allergy-free dietary limitations. If any of these no-fun diets have you perturbed this holiday season, the fun will come bouncing back in with one or two of these sweet and savory beauties on the table!

Serves 8


2 small Pie Pumpkins (8-inch diameter)

1 can Black Beans

1 can Kidney Beans

1 can Great Northern Beans

1 can Pinto Beans

1 can Diced Tomatoes (16 ounce)

1 can Tomato Sauce (8 ounce)

2 Anaheim Peppers, chopped

1 Bell Pepper, chopped

1 Onion, chopped

1/3 cup Green Olives, chopped

1/2 Tablespoon apple cider vinegar

3 teaspoons chopped garlic

1 Tablespoon Oregano

1 Tablespoon Basil

2 teaspoons Cumin

2 teaspoons Chipotle Pepper Powder

Cut a circle out of the top of the pumpkin, slicing at an angle so the lid will sit neatly back on top. Scoop out the guts, and don’t forget to clean and roast those pumpkin seeds for another treat. Set the pumpkins in a roasting pan.

In a mixing bowl, combine all other ingredients. Spoon the chili mixture into the pumpkins, and set the pumpkin lids back on top. If you prefer, you can sauté the onions and peppers ahead of time. They are also fine just thrown in.

For thick-walled pumpkins, bake at 375 degrees for 2 to 2 ½ hours (pumpkins like “sugar pie” and “Casper” tend to fall into this category). For thinner-walled pumpkins, or if you are only doing one pumpkin, bake at 350 degrees for 1 ½ to 2 hours (such as the Cinderella coach pumpkin, “Rouge vif d’Etampes”). If unsure, allow an extra half-hour for baking. The pumpkins hold well in a warm oven.

Bake until the pumpkin is easily pierced with a fork and the chili is bubbly. To serve, scoop the chili with some of the pumpkin flesh into bowls.


Enjoy!
Brandy Wilson

Raw Winter Squash Salad!

This winter squash salad looks like carrot salad and is just as good to eat. It is a great winter alternative to tossed lettuce salads. Fresh and fruity, mixed with apples, it taste good too. Serves 4-8.

2 Tbsp fresh Lemon Juice

1 Tbsp Apple Juice Concentrate

1 Tbsp Water

Freshly ground Pepper

3-4 Tbsp Cold -pressed Extra virgin Olive Oil

1 LB. Meaty Winter Squash, such as Butternut or Acorn

2 small Apples

2 Tbsp Sunflower Seeds (you may soak the seeds, just cover with water and soak for two hours)


Whisk lemon juice, apple juice, water, pepper, olive oil together to make a vinaigrette.

Seed, peel and grate the winter squash (about 3 cups Grated). Seed and grate the apples (about 1 cup). You may peel the apple if you wish.

Toss the squash and apple with the salad dressing. Sprinkle with sunflower seeds. Serve.

—Adapted from a recipe by Jennifer McGavin

Bretzels: Soft Pretzels

By Sylvie Ryan, our Culinary Educator

These soft pretzels are my favorite snacks! They remind me so much of my childhood and were always such a special treat. This dough is perfect for about 12 large to medium size pretzels, but as you get better at rolling them they can make as many as 20. You may also shape them into small hoagies, just bake them for an additional 5 minutes. These hoagies make great little sandwiches for party appetizers. They also are a great new and unique way to serve hot dogs. Give it a try, I guarantee you will love them!


Makes 12

4 Tbsp Active Dry Yeast

1 tsp Sugar

1 ¼ warm Water (110 degrees)

5 cups Flour

½ cup Sugar

1 ½ tsp Salt

2 Tbsp Butter

½ cup Baking Soda

4 cups Hot Water

1 Egg beaten, mixed with a splash of water for brushing

¼ Kosher Salt, for topping


In a small bowl, dissolve yeast and 1 teaspoon sugar in warm water. Let stand until creamy, about 10-15 minutes.

In a large bowl, mix together flour, ½ cup sugar, and salt. Make a well in the center; add the butter and yeast mixture. Mix and form a dough. If the mixture is too dry add water, a tablespoon at a time.. Knead the dough until smooth, it will take about 5-8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat the dough with oil. Cover with plastic wrap and let rise in a warm place until double in size, about 1 hour.

Preheat oven to 450 degrees. In large bowl, dissolve baking soda in hot water.

When risen turn dough onto a lightly floured surface and divide into 12 equal balls. Roll each piece into a rope and twist into a pretzel shape. Once all of the dough is shaped, dip each pretzel into the baking soda solution and place on a greased baking sheet. Brush with egg wash and sprinkle with kosher salt.

Bake in preheated oven for 8 minutes or until golden brown.


***I like to top the pretzels with grated Swiss cheese 5 minutes before the baking is done.***

Serve with your favorite mustard.

RAW Linguine Zucchini in Nutty Pesto Sauce

By Liz Allred
Serves: 4

Pesto Ingredients:
¼ cup pine nuts
2 tablespoons flax or olive oil
½ cup fresh basil
1 clove of garlic
lemon juice (as needed)

Blend all ingredients together, adding a bit of lemon juice as needed to achieve consistency desired.


Pasta Ingredients:
2 zucchini, seeds removed
1 avocado, chopped
2 tomatoes, chopped

Using a knife, cut the zucchini into thirds crosswise, but don't cut all the way through. With a vegetable peeler, peel thin slices of the zucchini- because it is cut into thirds, the pieces will be thinner and more like linguine.


Assembly:
In a bowl, toss the zucchini linguine with the pesto sauce until well coated. Then add the chopped avocado and tomato and toss until mixed well.

Sylvie's Roasted Vegetable Gazpacho

An Original Recipe by Sylvie Ryan, the Boise Co-op's Culinary Educator

Serves 10

5 Red Bell Peppers, halved and seeded

4 lbs. Plum or Roma Tomatoes, whole and washed

4 medium Red Onions, peeled and roughly sliced

6 Garlic Cloves, peeled and crushed

1 Tbsp. Extra-Virgin Olive Oil

½ cup Water

3-4 Tbsp Red Wine Vinegar

1 Tsp Hot Sauce (you may use Tabasco)

Salt and Pepper to taste


Turn on the broiler. Cut the peppers in half, discard the seeds. Place them on a baking sheet open side turned down. Place the baking sheet as low as possible. When they are ready, they will look quite dark, place in a bowl and cover. Let rest for a few minutes. The skin will separate from the flesh, this will help the peeling process. Carefully peel the peppers. Set aside.

Set the oven to 425 degrees and move the rack to the middle position. Place the tomatoes on a baking sheet and roast them for about 15 minutes. You will know they are ready when the skin has started to crack. In a large bowl mix the onions and garlic together, season with salt and pepper and drizzle with about 1 Tbsp of olive oil. Place in the oven along with the tomatoes and roast for about 15-20 minutes. Put in a bowl and cover. When the skin has separated from the flesh, peel the tomatoes.

Purée the red peppers, tomatoes, onion and garlic mixture together in a food processor, adding a little bit of water at the time. You want to obtain a fairly chunky soup, but make sure that it does not become too liquid. You may need to this in sections so to not overflow the food processor. Place in the refrigerator for at least 6 hours. I suggest that you wait for the soup to be thoroughly chilled before adding the vinegar, hot sauce and adjust the seasoning. You may garnish the soup with fresh herbs, olive oil, or cubed cucumber. Bon appétit!

Grandma Hélène's Green Beans

From Sylvie Ryan, the Boise Co-op's Culinary Educator


My grand mother made this recipe for larger family gatherings. It accompanies roasted chicken very well, but would be a good plate companion for any roasted meat dish. It is so quick and easy to make and the flavors of slowly cooked onions with garlic and tomatoes are delicious and very fresh.

Serves 8-10

2 Lbs. String Beans (You may use Green Beans cut in half)

1- 2 Tbsp Olive Oil

1 Large Yellow Onion, minced

4-5 Garlic Cloves, crushed and minced

1 Large Tomato, cubed

½ cup Vegetable Broth

Salt and Fresh Ground Pepper to taste



Wash and trim the beans. Set aside.

In a large skillet heat the oil over medium heat and add the onions. Sauté the onions until tender, but not browned, about 5 minutes. Add the garlic and tomatoes and cook for an additional 5 minutes, lower the heat if needed, the mixture has to simmer. Add the vegetable broth, the beans, salt and pepper, cover and simmer for 20 minutes, stirring occasionally. Adjust the seasoning and serve. Bon appétit!

Arugula Pear Salad

3 ripe Pears

juice of 2 Lemons

1/3 cup dried Cranberries

1/3 cup Pecans, toasted and chopped

1/2 cup Apple Cider

1 tbsp Apple Cider Vinegar

1/3 cup Honey

1/4 cup extra-virgin Olive oil

1 bag (6 ounces) Arugula

Black pepper and sea salt



Preheat the oven to 375 degrees.

Cut the pears into slices, about 6 slices per pear, removing the cores and seeds.

Whisk the apple cider, vinegar, lemon juice, honey and 1 tbsp olive oil in a bowl.

Toss the pears with the mixture and arrange them core side up in a baking dish.

Bake the pears, basting every 5-10 minutes with the apple sauce mixture, until tender, about 40-50 minutes. Remove and let cool to warm or room temp.

Whisk together the remaining olive oil and 1/2 cup of the basting liquid. Toss with the arugula with the dressing, pecans and cranberries and divide among 6 plates. Top each salad with 3 pear slices, season with salt and pepper.

Black Quinoa Salad

 2/3 cup Black Quinoa

 1 Avocado

 Lemon Juice

 2 Oranges

1 tablespoon chopped Parsley

1 bunch Golden Beets, peeled and diced


For the vinaigrette:

1 teaspoon Gluten-free Honey Dijon Mustard

2 tablespoons White Wine Vinegar

6 tablespoons Olive Oil

• Rinse the quinoa under cold water and drain. Add to a pot with twice the same amount of water (2 x 2/3 cup water). Add salt and bring to a boil. Simmer and cover. Cook for 15 minutes, or until all the water is absorbed. Stop the heat and let rest for 5 minutes. Fluff with a fork and let cool.

• To prepare the vinaigrette, in a small bowl, combine the honey mustard with the white wine vinegar. Add the oil and emulsify with a fork. Season with pepper (note that I don’t add more salt here because the quinoa is already seasoned with salt from cooking).

• Dice avocado. Drizzle with lemon juice to prevent oxidation.

• Peel the oranges and using a sharp knife, remove the white membranes of the oranges; cut it in slices.

• Combine all ingredients in a large bowl and dress with the vinaigrette.