Quinoa-bulgur salad, duck breast, honey-citrus vinaigrette

Salade quinoa-boulgour, magret de canard, vinaigrette miel-agrumes

The warm days are coming slowly, and it gives me ideas: terrace, spritz and salads …

For salads, I like playing with leftovers in my fridge to invent new combinations and vary a little.
Today, some salad leaves, radishes, mushrooms, kumquats and smoked duck breast have finished in a pretty colorful salad full of flavors.
I seasoned her with a honey vinaigrette to counterbalance the bitterness of kumquats and bring a touch of sweetness.

Ingredients for 2 people :

  • 40g of quinoa (tricolor for me)
  • 40g of bulgur
  • 4 mushrooms
  • 6 radishes
  • 1 ball of mozzarella
  • 1 big handful of young shoots
  • 90g of smoked duck breast
  • 1 teaspoon of pumpkin seeds
  • 1 teaspoon of sunflower seeds
  • 1 tsp of flaxseed
  • some coriander leaves
  • 2 kumquats
  • 3 tablespoons orange juice (about 1/2 juicy orange)
  • 1 tsp of mustard
  • 1 tablespoon of olive oil
  • 2 tsp of honey
  • Salt and pepper

1. Prepare the vinaigrette by mixing the orange juice, olive oil, mustard, honey and cut kumquats (with the skin) into pieces (the smallest possible). Salt and pepper.

2. Cook the quinoa and bulgur in a pan of boiling water for 10 minutes. Drain the cereals and pour them into a salad bowl.
Add the salad, then the vinaigrette and mix.

3. Slice mushrooms and radishes. Cut the mozzarella into slices.

4. Place on a plate: pour the cereal / salad base, arrange the mushroom and radish slices, the duck breast and the mozzarella slices. Sprinkle with sunflower seeds, squash and flax.
Finish with some coriander leaves.


[jr_instagram id=”2″]