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.

quinoa1

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
Salt
Pepper

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
Salt
Pepper

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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4 years ago

Looks delicious! Healthy and yummy!

kim
4 years ago

Looks interesting. Not ingredients I would necessarily think of putting together but the end result looked nice :)

http://thegetawaynook.blogspot.co.uk/

Olivia
4 years ago

This looks delicious! Do you know what camera they used to film this?

Dana Chalamet
2 years ago

Yum, yum. Right up our alley! Will definitely make. ☺️

Dana Chalamet
1 year ago
Reply to  Dana Chalamet

Also, to add to my original comment, it would be healthier to use avocado oil or coconut oil for charring the celery, as olive oil turns toxic when heated to high temps (one can research this themselves to find the facts). :) Unfortunately, this is missed by many.