Tangello, Mozzarella & Crunchy Quinoa Salad
Citrus fruits are plentiful in Australia at the moment, with grapefruits, oranges, lemons, limes and tangelo's all currently in season. The mighty citrus is the fruit group you want to be eating during the cold winter months. Not just because they are particularly juicy and delicious at the moment, but they are also rich in antioxidants and vitamin c which boost your immune systems- helping to fight off those winter nasties!
I contributed a few citrus recipes to the June issue of Nourish Magazine, this tangelo and crunchy quinoa salad was by far my favourite dish. It's the perfect salad for a light lunch alongside a plate of protein, or as an entree when you're entertaining.
Tangelo's are a hybrid fruit of an orange, mandarin and grapefruit. They have a wonderful aroma and sharp sweet flavour- if you can't find them at your local grocer oranges or grapefruit would work just as well as a substitute. Tangelo's are rich in dietary fibre, essential vitamins and minerals including vitamin A, B6 and C. They are also high in flavanoids which assist with inflammation related diseases such as asthma and arthritis. Incorporating citrus into your diet during this time of the year will be nothing but positive!
This recipe serves 2, you'll need-
For the salad-
1 large tangelo, skin removed and segments sliced
100g buffalo mozzarella, approx. 1 large ball, roughly torn
15 cherry tomatoes, halved
2 tbs cooked quinoa (I like to use white for this), plus olive oil for frying
Freshly cracked pepper and sea salt, to taste
For the dressing-
1 tbs balsamic vinegar
1 tbs olive oil
HOW IT'S DONE
Heat a small frypan on high heat, add 2 tbs of olive oil and let the oil heat through for 1 minute. Add the cooked quinoa and stir continuously for 3 minutes or until the quinoa has turned golden and is crisp. Spoon the quinoa out of the fry pan and let drain on paper towel, set aside.
Place the sliced tangelo, mozzarella and tomatoes on a serving platter, top with the crispy quinoa and basil leaves. Drizzle with the olive oil and balsamic vinegar. Add a pinch of salt and cracked pepper to taste.
Photography by Phu Tang