Official Delicious & Simple Cookbook

The official, unabridged version of Heidi Licata's cookbook and blog. Here, you will find recipes from Heidi's own kitchen, submitted recipes by you, the viewer and even creations by professional chefs that are simple enough to try for yourself!

Fish Gaucho's Ahi Quinoa Salad

Ahi Quinoa Salad by Executive Chef Chris Beckett

" There are only two rules for being successful; one, figure out exactly what you want to do, and two, do it."-Mario Cuomo

1244 Park St, Paso Robles, California

805-239-3333

Ingredients:

  • One half avocado, cubed
  • 2 Tablespoons pickled Fresno peppers
  • 2 Tablespoons roasted bell peppers, seeded, skinned and diced
  • 2 Tablespoon thinly sliced red onion
  • 1 Tablespoon pomegranate seeds
  • 7 Tablespoon quinoa, pre cooked
  • 4 ounces sashimi grade Ahi, thinly sliced
  • Pickled carrots and micro greens to garnish
  • Artisanal olive oil to finish
  • salt and pepper to taste
  • 4 Tablespoon blood orange vinaigrette

Directions:

  • Combine all ingredients, loosely toss together
  • Use chilled plate
  • Layer in center using a large spoon
  • Garnish with Carrots and micro greens
  • Swirl on olive oil to finish

Serving size 2

Ingredients: Blood Orange Vinaigrette

  • 1/2 cup extra virgin olive oil
  • 1/2 cup apple cider vinegar
  • 1 jalapenos, seeded, finely chopped 
  • 3/4 cup blood orange, juiced
  • Salt and Pepper to taste
  • Blend all ingredients together and follow above directions for use.