Quinoa and Goat Cheese Salad

2 shallots, minced

1 tablespoon vegetable oil

½ cup quinoa

1 cup vegetable broth, cold

Salt and pepper

2 tablespoons soft goat cheese, crumbled

¼ cup toasted pine nuts

1 large apple, cored and diced small

1 tablespoon extra virgin olive oil

1 teaspoon cider vinegar

1 tablespoon chives, minced

Zest of half an orange or lemon

In a 2-quart sauce pot, sweat shallots in vegetable oil on medium-low heat for 3 minutes. Add quinoa and stir in, lightly toasting for 2 minutes.

Add vegetable stock, bring to a boil, reduce heat, lightly season and simmer about 15 minutes, stirring every 3 or 4 minutes. The quinoa is finished when all the liquid is absorbed, but check to make sure there is no crunch, otherwise, add a little more liquid and cook another couple of minutes. Season to taste, then cool quickly on a lined tray.

When cool, place quinoa in a bowl and fold in goat cheese, pine nuts, apple, cider vinegar, chives, olive oil and orange zest. Adjust seasoning.

Serves eight.

Cook's note: This is a perfect accompaniment served either chilled or at room temperature. Goes great with baked fish or roasted chicken breast.

Nutrition values per serving: 100 calories, 7 g fat (1 g saturated), 7 g carbohydrates, 1 g fiber, 2 g protein, 0 cholesterol, 55 mg sodium.

Chef Jeff Mauro, La Pomme Rouge, Chicago