What are the main ingredients in Orange Quinoa Salad & Duck?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Butter (optional), Sugar/Sweetener/Honey, Paper Towel

What is the nutritional information of Orange Quinoa Salad & Duck?

Calories: 729, Carbs: 82 grams, Fat: grams, Protein: 36.9 grams, Sugar: 27.8 grams, Salt: 544 grams

How do I prepare Orange Quinoa Salad & Duck?

KEEN ON QUINOA: Place a pot over a medium-high heat with a drizzle of oil and a knob of butter (optional). When hot, add the sliced onion and fry for 2-3 minutes until soft, shifting occasionally. Add the rub and fry for 1-2 minutes. Add the rinsed quinoa, and 400ml of salted water. Pop on a lid and bring to a simmer. Cook for 12-15 minutes until the quinoa is tender and its tails have popped out, adding more water during cooking if required. Drain if necessary and return to the pot. Replace the lid and allow to stand off of the heat for at least 5 minutes. ADD SOME COLOUR: Cut the orange into rounds. Cut off the rind and discard. Rinse and slice the radish into rounds. Rinse and pick the mint. In a salad bowl, combine the vinegar, 10ml of a sweetener of choice, seasoning, and 20ml of oil. Set aside. DELICIOUS DUCK: Pat the duck dry with paper towel. Place the duck breasts in a cold pan skin-side down without oil (the duck breasts will render their own fat). Place over medium heat, letting the duck fat render while the pan heats up. Fry for 5-8 minutes until the skin is crispy. Turn the heat up to medium-high and drain the excess duck fat. Flip the duck breasts, and cook for 4-5 minutes on the other side until cooked through. Remove from the pan and rest for 3 minutes. Slice and season to taste. A FRESH TAKE: In the bowl with the vinegar dressing, add the cooked quinoa, ½ the sunflower seeds, the radish rounds, ½ the picked mint, and ½ the dried cranberries. Toss until combined. A STYLISH SALAD: Plate up the quinoa salad. Top with the orange rounds and side with the duck slices. Sprinkle over the remaining sunflower seeds, mint, and dried cranberries. Delish, Chef!

What should be prepared from my kitchen to make Orange Quinoa Salad & Duck?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Butter (optional), Sugar/Sweetener/Honey, Paper Towel

Orange Quinoa Salad & Duck

Name: Orange Quinoa Salad & Duck
Prep time: 15 min
Total time: 25 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Butter (optional); Sugar/Sweetener/Honey; Paper Towel

Rounds of citrusy orange and crispy radish, complemented with sweet cranberry gems, pops of nutty sunflower seeds, and fluffy quinoa makes this salad a fruit-filled flavour journey. Sided with juicy slices of duck and finished with fresh, cooling mint leaves. A stylish summer salad.

Orange Quinoa Salad & Duck

with dried cranberries, sunflower seeds & radish

Hands on Time: 15 - 30 minutes

Overall Time: 25 - 35 minutes

Download the Recipe for 2

Ingredients:

Dried Cranberries
Free-range Duck Breast
Free-range Duck Breasts
Fresh Mint
NOMU Moroccan Rub
Onion
Onions
Orange
Oranges
Quinoa
Radish
Red Wine Vinegar
Sunflower Seeds

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Butter (optional)
Sugar/Sweetener/Honey
Paper Towel

Serves 1

KEEN ON QUINOA
Place a pot over a medium-high heat with a drizzle of oil and a knob of butter (optional). When hot, add the sliced onion and fry for 2-3 minutes until soft, shifting occasionally. Add the rub and fry for 1-2 minutes. Add the rinsed quinoa, and 200ml of salted water. Pop on a lid and bring to a simmer. Cook for 12-15 minutes until the quinoa is tender and its tails have popped out, adding more water during cooking if required. Drain if necessary and return to the pot. Replace the lid and allow to stand off of the heat for at least 5 minutes.
ADD SOME COLOUR
Cut ½ the orange into rounds. Cut off the rind and discard. Rinse and slice the radish into rounds. Rinse and pick the mint. In a salad bowl, combine the vinegar, 5ml of a sweetener of choice, seasoning, and 10ml of oil. Set aside.
DELICIOUS DUCK
Pat the duck dry with paper towel. Place the duck breast in a cold pan skin-side down without oil (the duck breast will render its own fat). Place over medium heat, letting the duck fat render while the pan heats up. Fry for 5-8 minutes until the skin is crispy. Turn the heat up to medium-high and drain the excess duck fat. Flip the duck breast, and cook for 4-5 minutes on the other side until cooked through. Remove from the pan and rest for 3 minutes. Slice and season to taste.
A FRESH TAKE
In the bowl with the vinegar dressing, add the cooked quinoa, ½ the sunflower seeds, the radish rounds, ½ the picked mint, and ½ the dried cranberries. Toss until combined.
A STYLISH SALAD
Plate up the quinoa salad. Top with the orange rounds and side with the duck slices. Sprinkle over the remaining sunflower seeds, mint, and dried cranberries. Delish, Chef!

Onion - 1
NOMU Moroccan Rub - 5ml
Quinoa - 75ml
Orange - 1
Radish - 20g
Fresh Mint - 4g
Red Wine Vinegar - 10ml
Free-range Duck Breast - 1
Sunflower Seeds - 10g
Dried Cranberries - 5g

Download the Recipe

Serves 2

KEEN ON QUINOA
Place a pot over a medium-high heat with a drizzle of oil and a knob of butter (optional). When hot, add the sliced onion and fry for 2-3 minutes until soft, shifting occasionally. Add the rub and fry for 1-2 minutes. Add the rinsed quinoa, and 400ml of salted water. Pop on a lid and bring to a simmer. Cook for 12-15 minutes until the quinoa is tender and its tails have popped out, adding more water during cooking if required. Drain if necessary and return to the pot. Replace the lid and allow to stand off of the heat for at least 5 minutes.
ADD SOME COLOUR
Cut the orange into rounds. Cut off the rind and discard. Rinse and slice the radish into rounds. Rinse and pick the mint. In a salad bowl, combine the vinegar, 10ml of a sweetener of choice, seasoning, and 20ml of oil. Set aside.
DELICIOUS DUCK
Pat the duck dry with paper towel. Place the duck breasts in a cold pan skin-side down without oil (the duck breasts will render their own fat). Place over medium heat, letting the duck fat render while the pan heats up. Fry for 5-8 minutes until the skin is crispy. Turn the heat up to medium-high and drain the excess duck fat. Flip the duck breasts, and cook for 4-5 minutes on the other side until cooked through. Remove from the pan and rest for 3 minutes. Slice and season to taste.
A FRESH TAKE
In the bowl with the vinegar dressing, add the cooked quinoa, ½ the sunflower seeds, the radish rounds, ½ the picked mint, and ½ the dried cranberries. Toss until combined.
A STYLISH SALAD
Plate up the quinoa salad. Top with the orange rounds and side with the duck slices. Sprinkle over the remaining sunflower seeds, mint, and dried cranberries. Delish, Chef!

Onion - 1
NOMU Moroccan Rub - 10ml
Quinoa - 150ml
Orange - 1
Radish - 40g
Fresh Mint - 8g
Red Wine Vinegar - 20ml
Free-range Duck Breasts - 2
Sunflower Seeds - 20g
Dried Cranberries - 10g

Download the Recipe

Serves 3

KEEN ON QUINOA
Place a pot over a medium-high heat with a drizzle of oil and a knob of butter (optional). When hot, add the sliced onion and fry for 3-4 minutes until soft, shifting occasionally. Add the rub and fry for 1-2 minutes. Add the rinsed quinoa, and 600ml of salted water. Pop on a lid and bring to a simmer. Cook for 12-15 minutes until the quinoa is tender and its tails have popped out, adding more water during cooking if required. Drain if necessary and return to the pot. Replace the lid and allow to stand off of the heat for at least 5 minutes.
ADD SOME COLOUR
Cut 1½ of the oranges into rounds. Cut off the rind and discard. Rinse and slice the radish into rounds. Rinse and pick the mint. In a salad bowl, combine the vinegar, 15ml of a sweetener of choice, seasoning, and 30ml of oil. Set aside.
DELICIOUS DUCK
Pat the duck dry with paper towel. Place the duck breasts in a cold pan skin-side down without oil (the duck breasts will render their own fat). Place over medium heat, letting the duck fat render while the pan heats up. Fry for 5-8 minutes until the skin is crispy. Turn the heat up to medium-high and drain the excess duck fat. Flip the duck breasts, and cook for 4-5 minutes on the other side until cooked through. Remove from the pan and rest for 3 minutes. Slice and season to taste.
A FRESH TAKE
In the bowl with the vinegar dressing, add the cooked quinoa, ½ the sunflower seeds, the radish rounds, ½ the picked mint, and ½ the dried cranberries. Toss until combined.
A STYLISH SALAD
Plate up the quinoa salad. Top with the orange rounds and side with the duck slices. Sprinkle over the remaining sunflower seeds, mint, and dried cranberries. Delish, Chef!

Onions - 2
NOMU Moroccan Rub - 15ml
Quinoa - 225ml
Oranges - 2
Radish - 60g
Fresh Mint - 12g
Red Wine Vinegar - 30ml
Free-range Duck Breasts - 3
Sunflower Seeds - 30g
Dried Cranberries - 15g

Download the Recipe

Serves 4

KEEN ON QUINOA
Place a pot over a medium-high heat with a drizzle of oil and a knob of butter (optional). When hot, add the sliced onion and fry for 3-4 minutes until soft, shifting occasionally. Add the rub and fry for 1-2 minutes. Add the rinsed quinoa, and 800ml of salted water. Pop on a lid and bring to a simmer. Cook for 12-15 minutes until the quinoa is tender and its tails have popped out, adding more water during cooking if required. Drain if necessary and return to the pot. Replace the lid and allow to stand off of the heat for at least 5 minutes.
ADD SOME COLOUR
Cut the oranges into rounds. Cut off the rind and discard. Rinse and slice the radish into rounds. Rinse and pick the mint. In a salad bowl, combine the vinegar, 20ml of a sweetener of choice, seasoning, and 40ml of oil. Set aside.
DELICIOUS DUCK
Pat the duck dry with paper towel. Place the duck breasts in a cold pan skin-side down without oil (the duck breasts will render their own fat). Place over medium heat, letting the duck fat render while the pan heats up. Fry for 5-8 minutes until the skin is crispy. Turn the heat up to medium-high and drain the excess duck fat. Flip the duck breasts, and cook for 4-5 minutes on the other side until cooked through. Remove from the pan and rest for 3 minutes. Slice and season to taste.
A FRESH TAKE
In the bowl with the vinegar dressing, add the cooked quinoa, ½ the sunflower seeds, the radish rounds, ½ the picked mint, and ½ the dried cranberries. Toss until combined.
A STYLISH SALAD
Plate up the quinoa salad. Top with the orange rounds and side with the duck slices. Sprinkle over the remaining sunflower seeds, mint, and dried cranberries. Delish, Chef!