Exquisite Quinoa and Duck Salad with a Tangy Dressing

Exquisite Quinoa and Duck Salad with a Tangy Dressing

This Exquisite Quinoa and Duck Salad is a gourmet delight that combines the rich flavors of roasted duck with the nutty taste of quinoa. Enhanced with a variety of fresh veggies and a tangy dressing, this dish is perfect for a special occasion or a upscale lunch. The blend of textures and flavors creates an unforgettable experience that is both healthy and indulgent.

Ingredients:

• 1 cup quinoa, rinsed
• 2 duck breasts
• 3 tablespoons olive oil, divided
• Salt and pepper to taste
• 1 cucumber, diced
• 1 bell pepper, diced
• 1 red onion, finely chopped
• 1/2 cup cherry tomatoes, halved
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped fresh cilantro
• 1 lemon, juiced
• 2 tablespoons balsamic vinegar
• 1 tablespoon honey
• 2 cloves garlic, minced
• 1/4 teaspoon cumin

Instructions:

1. Start by cooking the quinoa. In a medium saucepan, bring 2 cups of water to a boil. Add the quinoa and a pinch of salt. Reduce the heat to low, cover, and simmer for about 15 minutes or until the water is absorbed. Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork and set aside to cool.
2. While the quinoa is cooking, prepare the duck breasts. Preheat your oven to 400°F (200°C). Score the skin of the duck breasts in a crisscross pattern, being careful not to cut into the meat. Season the duck breasts generously with salt and pepper.
3. Heat 1 tablespoon of olive oil in an oven-safe skillet over medium-high heat. Place the duck breasts skin side down and sear for about 5 minutes, until the skin is crispy and golden brown. Transfer the skillet to the preheated oven and roast for an additional 8-10 minutes for medium-rare, or to your desired level of doneness.
4. Remove the duck breasts from the oven and let them rest for 5-10 minutes before slicing thinly.
5. In a large mixing bowl, combine the cooked quinoa, cucumber, bell pepper, red onion, cherry tomatoes, parsley, and cilantro.
6. In a small bowl, whisk together the lemon juice, balsamic vinegar, honey, garlic, cumin, and the remaining 2 tablespoons of olive oil. Season to taste with salt and pepper.
7. Pour the dressing over the quinoa mixture and toss to combine well.
8. Arrange the sliced duck breast over the quinoa salad and serve immediately.

Enjoy this delectable Exquisite Quinoa and Duck Salad as a standout main course that impresses with its complex flavors and beautiful presentation!

The source of the article is from the blog rugbynews.at