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Cecconi’s Quinoa Salad

Cecconi’s Quinoa Salad

Designer Martin Brudnizki has created a cool, relaxed space for Cecconi’s restaurant at Soho Beach House, Miami Beach. There are potted trees strewn with little lights, deep banquettes, and a retractable roof, which means you can dine al fresco rain or shine. The menu is full of delicious entrées, like butter and sage agnolotti, pizza with prosciutto and fig, and a light and healthy quinoa salad—tossed with corn, tomatoes, hearts of palm, and cilantro—that is a favorite of mine. I often recreate it at home, and sometimes add fresh grilled jumbo shrimp for a more substantial dish.  

Start with 1-2 cups cooked quinoa then add the rest to taste:

1 small red onion, finely chopped 

1 can hearts of palm, roughly chopped

1-2 plum tomatoes, deseeded and diced

Cooked sweet corn, preferably sliced off the cob but canned is ok

1 avocado, diced    

Handful of fresh cilantro, chopped 

Pinch of salt and pepper

Splash of lime juice

Add ingredients as you like and serve in AERIN’s Gold Banded Ceramic Bowls to recapture the casual elegance of Cecconi’s.

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