C2 Quinoa Salad

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Recipe by chefs Vincent Cachot and Brian Drosenos of C2 Restaurant, Bar & Lounge at InterContinental Suites Cleveland

4 oz cooked quinoa
1 tsp sliced scallion
1 tbsp diced roasted red pepper
1 tsp chopped parsley
¼ tsp fresh thyme
1 oz grilled zucchini
1 tsp virgin olive oil
Salt and pepper to taste
2 oz frisee lettuce
1 oz orange reduction
1 Parmesan crisp

Add first 6 ingredients together and refrigerate.

Orange Reduction:
2 tsp oil
2 tsp minced shallot
½ tsp minced garlic
2 cup orange juice
¼ cup white vinegar
¼ cup orange marmalade
1 tsp sesame oil
2 tsp soy sauce
salt and pepper to taste

Sweat shallot and garlic in oil add remaining ingredients and reduce till thick. Strain and finish with sesame oil and soy sauce.

Parmesan Crisp:
Place 2 oz shaved Parmesan cheese on griddle and cook till brown, turning once. Remove and let cool slightly. Trim off excess to desired size.

Combine refrigerated ingredients, olive oil and orange reduction. Add frisee lettuce and salt and pepper to taste. Enjoy C2 quinoa salad with Parmesan crisp.

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