In the Kitchen: Pine Pollen Quinoa Salad


Quinoa + figs + Sun Potion = true happiness

Chef Greg Glowatz is back to celebrate the end of fig season and our undying love for whole grains. Featuring Sun Potion’s Pine Pollen, this recipe provides a quick energy lift, rich in vitamins, minerals and amino acids. Not to mention its reputation as a potent aphrodisiac…

Topped off with baby kale, blackberries and toasted pistachios, this simple dish may fast become one of your go-to’s.


Ingredients for Pine Pollen vinaigrette:

2 tsp Sun Potion Pine Pollen (equals 4 doses, with recipe being broken into 4 portions)
3 tbsp raw apple cider
1 tsp Dijon mustard
1 tsp maple syrup
1/3 cup extra virgin olive oil

Ingredients for quinoa salad:
1 cup red quinoa
6 large figs, diced
1 cup halved blackberries
1/2 cup toasted pistachios, chopped
1/2 cup golden raisins
1 tsp extra virgin olive oil
1 qt baby kale
3 ribs celery, diced

Method for vinaigrette:

Whisk first four ingredients together. Then drizzle extra virgin olive oil in very slowly while whisking. Season with a pinch of salt and a few grinds of black pepper.

Method for quinoa salad:
Cook quinoa until tender in boiling salted water for approximately 25 minutes. Cool off a little and toss with vinaigrette while still warm. Then char the chopped celery in extra virgin olive oil. Add to the quinoa along with the figs, blackberries, golden raisins and toasted pistachios. Season with salt and pepper.

Film and photos by Michael Persico.


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