Chef Miki Hackney

Ojai Pixie Tangerine and Bok Choy Salad

Name: Ojai Pixie Tangerine and Bok Choy Salad
Prep time: 1 h
Cook time: 20 min
Total time: 1 h 20 min
Yield: 4
Cuisine: Asian
Ingredients: 1 lb Ojai Pixie Tangerines, divided; 2 bunches of Baby Bok Choy; 1/4 cups jicama, cut into julienne; 1 cup quinoa; 1/3 cups Ojai Pixie Tangerine juice with zest of 1 tangerine; 2 tbsp oil; 2 tsp vinegar, rice wine preferred; 2-3 pieces Cipolline onions, sliced; Salt &amp; pepper - to taste; Color, crunch, accented flavor; Toasted nuts or seeds -examples- pepitas, walnuts, coconut, etc.; Pomegranate arils or fresh berries

Rated 4.0 stars by 1 users

Cuisine

Asian

Servings

4 servings

Prep Time

1 hour

Cook Time

20 minutes

Image of Ojai Pixie Tangerine and Bok Choy Salad

Ingredients

1 lb Ojai Pixie Tangerines, divided
2 bunches of Baby Bok Choy
1/4 cups jicama, cut into julienne
1 cup quinoa

Dressing

1/3 cups Ojai Pixie Tangerine juice with zest of 1 tangerine
2 tbsp oil
2 tsp vinegar, rice wine preferred
2-3 pieces Cipolline onions, sliced
Salt & pepper - to taste

Garnish Options

Color, crunch, accented flavor
Toasted nuts or seeds -examples- pepitas, walnuts, coconut, etc.
Pomegranate arils or fresh berries

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Directions

Wash bok choy thoroughly; spin or pat dry and cut into thick strips, including white stems. Place into medium bowl.
Rinse quinoa over running water. Bring 2 1/3 c liquid to boil. Stir in rinsed quinoa and bring to a boil. Stir, reduce to simmer until germ ring appears.
Turn off heat and cover to steam until majority of seeds show germ ring. Drain any excess water. Allow to cool.
Measure 1 cup and add to bok choy. (Save left over cooked quinoa for another use.)
Wash Ojai Pixies well and pat dry. Place zest of one fruit into a small mixing bowl for dressing.
Juice enough fruit to make 1/3 cup juice. Make dressing; set aside. Peel and segment enough remaining Pixies to yield about 1 cup. Set aside in a medium bowl.
Clean and slice jicama into batons; add to bowl with fruit.

Assembly

In bok choy and jicama bowl, add just enough dressing to moisten. Gently fold; taste and season if necessary.
Pour into serving bowl or dish.
Repeat with Ojai Pixie tangerines and jicama.
Garnish and serve.

Recipe Note

Cooked quinoa can be frozen for future use up to one month. It thaws quickly.
Salad ingredients may be prepared and packaged separately in the refrigerator up to two days.
Taste dressing and adjust seasonings prior to combining with salad.
Cooked meat or seafood may be added for a heartier dish or to increase servings.

Ojai Pixie Tangerine and Bok Choy Salad