Health+Nutrition

NUTRITION DATA

Per Serving

Calories: 518

Carbs: 32g

Saturated Fat: 14g

Fibre: 6g

Protein: 19g

As a professional cook for 16 years, Michael Dixon has worked for some of the top names in the industry. He lived and worked with the Stadtlander family at Eigensinn Farm in 2002, where he trained in what is considered by many to be of the country’s top culinary experiences. From there, he went to work for Jamie Kennedy Kitchens, working at the Wine Bar and Gardiner Museum. During a 10-month sabbatical, he worked for Fergus Henderson at St. John Restaurant and Bar in London, England and Alice Waters at Chez Panisse in Berkley, California. But it was after starting his own company, Commissary Cuisine in 2007, that Dixon started his involvement with the bike industry. He had long used bikes to commute to whatever restaurant he was working at, but for the past three years one of his big clients has been Peter Gilgan, of Mattamy Homes and the founder of the Tour de Bleu, an annual charity ride with George Hincapie as its guest of honour that has raised more than $3 million. That has fuelled Dixon’s passion for cycling and he now commutes on a Gary Fisher Mendota and rides the road on a Specialized Roubaix Expert.

Ingredients

1/2 cup uncooked quinoa, rinsed and drained

1 cup water

1 tbsp salt

5 asparagus spears, shaved thin with a vegetable peeler

2 tbsp extra virgin olive oil

1 tbsp walnut oil

1 tbsp Organic Apple Cider Vinegar

1 tsp whole grain mustard

1 small shallot finely diced

1/2 ripe avocado, peeled, pitted and diced

150 grams spring pea shoots

2 tbsp fresh dill, chopped

2 tbsp fresh chives chopped

250 grams crumbled sheep’s milk feta cheese

Salt and freshly ground pepper

Serves two to four

Directions

1. In a medium saucepan, combine quinoa, water and salt. Bring to a boil.

2. Reduce heat, simmer covered for about 12- 15 minutes or until liquid is completely absorbed. Set aside to cool.

3. In a mixing bowl, whisk together apple cider vinegar, mustard, shallot, olive and walnut oil.

4. Season with salt and pepper, toss with shaved asparagus and allow to marinate for 15 minutes.

5. While asparagus is marinating, use a whisk or a large fork to fluff quinoa until grains become somewhat individual.

6. In a large salad bowl, combine quinoa, marinated asparagus, avocado, pea shoots and chopped herbs. Adjust salt and pepper as desired and finish with crumbled feta.