Cut 1/2 head of iceberg lettuce, 1/2 head of radicchio and 1/2 head of romaine hearts into large cubes    wash and drain    Deep fry 10 oz of chickpeas in vegetable oil for 2 or 3 minutes or until golden brown    remove from oil and drain off excess oil before setting aside    Put 1 cup of steamed quinoa in skillet with 1/4 c of sugar and constantly stir over a medium fire until caramelized – usually 4-6 minutes    remove from fire and set aside     Take one peeled sweet potato and shred it into match like sticks, add 2 tsp of corn starch and 1/4 c of water    mix all three together and deep fry until golden brown    Drain excess oil and set aside    Combine all ingredients on a large plate or a big bowl    For the dressing combine 4 oz of coconut milk, 2 oz of honey, 1 oz soy sauce and 1 oz sesame oil in a food processor and work the ingredients for two minutes while gradually adding 5 oz extra virgin olive oil into the food processor    Remove the emulsified dressing from the food processor and drizzle over the salad    Enjoy a fresh helping of heart healthy quinoa salad

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