Serves 4 - 6
- 2 cups rinsed and torn green lettuce leaves
- 1 cup quinoa
- 1 sweet apple, diced
- ½ red bell pepper, julienne
- ½ small red onion, quartered and thinly sliced
- ⅓ cup toasted almonds
- ¼ cup aged cheddar, diced
- ¼ cup Three Farmers Camelina Oil (plain, roasted onion & basil, or roasted garlic & chili)
- 3 Tbsp apple cider vinegar
- 2 Tbsp white balsamic vinegar
- sea salt & freshly ground pepper, to taste
Cook the quinoa according to package directions. When done, fluff with a fork and place in the fridge in a shallow dish to chill.
While the quinoa is cooking, rinse and prepare lettuce leaves; wrap in a paper towel and place in refrigerator to chill.
Prepare the remaining ingredients and place in a large serving bowl. Whisk the vinaigrette ingredients together. When the quinoa has chilled, add to the bowl with the vegetables. Add the lettuce and toss gently until everything is combined. Drizzle with the vinaigrette, toss, and serve immediately.
Camelina is an ancient oilseed that originated in Northern Europe and Central Asia. It was commonly used for culinary purposes into the last century. It is a non-genetically modified crop with many health benefits. Camelina oil is high in Omega-3 fatty acids as well as Omega-6 and vitamin E.
Camelina oil is perfect for cold applications like vinaigrettes, marinades, and dips. It also has the very high smoke point of 475°F/250°C, making it great for high-temp cooking like frying, searing, and stir-fry.
Three Farmers in Saskatchewan resurrected this sustainable crop and provide treaceability allowing the customer to trace each bottle back to the very field the oilseeds came from.
For more recipes and information regarding Camelina Oil, visit: threefarmers.ca