WSVN — Healthy eaters, we have a dish just for you tonight. It features the new “it” food quinoa. Let’s grab a Bite with Belkys.

The Chef: Frank Rog
The Restaurant: 15th & Vine Kitchen and Bar inside the Viceroy Hotel and Spa in Miami
The Dish: Mediterranean Quinoa

1 cup quinoa
1 cup water
1 cup sour orange juice
1 stalk mint
1 stalk rosemary
1 stalk tarragon
1/4 cup roasted red peppers (chopped)
1/4 cup Kalamata Olives
1/4 cup cherry tomatoes
1/4 cup feta cheese
Salt to taste

1 cup lemon Juice
1 cup orange juice
1/4 cup lime juice
3 cups olive oil
2 Tbs. honey
2 Tbs. ground coriander
1/4 cup lime juice
Salt to taste

Method of Preparation:

– Pour water in a hot pan and add sour orange juice. Add fresh mint, rosemary, and tarragon and the quinoa. Bring to a boil, then turn down and simmer for about 15 minutes. When it’s done, fluff it up and set it aside to cool.

– To make the dressing: In a large bowl, add fresh lemon, lime and fresh orange juice. Next comes the ground coriander, honey; slowly pour in the olive oil. Whisk until it’s blended well. Add salt and whisk more.

– In a separate bowl, add the quinoa and then pour in roasted red peppers, Kalamata olives, cherry tomatoes, feta cheese and the coriander vinaigrette. Add salt and blend well.

To Plate:
Put quinoa in a serving bowl and top with Mache lettuce (or use your favorite lettuce).

Serving suggestion: Cîroc Cocktail

Serves: 4

15th & Vine Kitchen and Bar
Viceroy Miami
485 Brickell Avenue
15th floor
Miami, Florida 33131
(305) 307-5413

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