Source: Victoriano Lopez, La Mar Cebicheria
This recipe was demonstrated for CUESA’s Market to Table program in conjunction with Eat Drink SF on August 6, 2016.
Quinoa Crunch (makes more than is needed for this salad)
1 ounce quinoa
Oil for deep-frying
Balsamic Reduction (makes more than is needed for this salad)
1 cup brown sugar
1 cup balsamic vinegar
4 ounces white quinoa
8 mixed cherry tomatoes, halved
2 ounces mixed greens
3 ounces burrata cheese
½ ounce micro arugula
2 tablespoons balsamic reduction
¼ cup olive oil
2 tablespoons lime juice
½ ounce quinoa crunch
Salt to taste
To make the quinoa crunch: Cook the quinoa in a pot of water by bringing to a boil and simmering for 10 minutes. Strain the cooked quinoa and spread out to dry on a baking sheet for 2 days. When completely dried, bring a pot of oil to 350°F and cook the quinoa until it puffs up, a few seconds, before removing and draining on paper towels.
To make the balsamic reduction: Combine the brown sugar and balsamic vinegar in a small pan. Bring to a boil, then lower to a slow simmer and cook until it has reduced in volume and reaches the consistency of honey.
To make the salad: Cook the quinoa in a pot of water by bringing it to a boil and simmering for 10 minutes. Strain the quinoa and set it aside to cool. Once it has cooled, add ⅓ of the olive oil, ⅓ of the lime juice, and salt to taste, and mix well. Transfer to a serving plate. In a mixing bowl, combine the cherry tomatoes with another ⅓ of the olive oil, ⅓ of the lime juice, and salt to taste. Mix well and add to the quinoa on the plate. In the mixing bowl, toss the mixed greens with the remaining olive oil and lime juice and salt to taste. Arrange on top of the tomatoes. Place the burrata cheese on top of the greens, sprinkle the micro arugula over the top, and drizzle with the balsamic reduction. Garnish with the quinoa crunch and serve immediately.