Summer quinoa salad

Summer quinoa salad

by | Jun 21, 2022 | In the Kitchen | 0 comments

EQUIPMENT

 Large pot for quinoa

 2 mixing bowls

 Whisk

 Small baking sheet tray

 

recipe

Entree

Summer quinoa salad with stone fruit and spiced yogurt

Yield

4 servings

Prep/ Cook Time

1 hour

 

INGREDIENTS

1 cup

White quinoa

½ cup

Red quinoa

1 each

Red bell pepper (medium diced)

1 tsp

Chinese five spice

2 cups

5% plain yogurt (Fage brand)

To taste

Kosher salt

½ cup

Finely chopped spanish onion

¼ cup

Finely chopped parsley

¼ cup

Finely chopped mint

1 cup

Crumbled queso fresco

3-4 each

Ripe peaches or apricots (sliced into wedges)

2 each

Lemons for zest and juice

To taste

Granulated sugar

3 TBSP

Apple Cider vinegar

1 tsp

honey

1 tsp

Dijon mustard

To taste

Avocado oil

 

Method for the quinoa

 

 Start by preheating your oven to 300F and bring a large pot of unseasoned water to a boil

 We want to cook the quinoa like we cook pasta (large pot blanching)

 Once the water comes to a boil, add the red quinoa and cook for about 3 minutes – after the 3 minutes, add the white quinoa in with the red and cook for exactly 11 minutes

 Once the 11 minutes are up, strain the red and white quinoa into a colander and run cold water over the quinoa so it can cool

 Once cool, strain the water from the quinoa the best you can, and pour the quinoa onto a small baking tray (we want to over crowd the tray for this application)

 Next we need to place the quinoa into the oven for about 20 minutes

 After the 10 minute interval, mix the quinoa bringing the outsides in and insides out so it doesn’t dry unevenly.

 After you’ve done this step twice, mix the quinoa one last time and place in the fridge to cool for about an hour.

 

Method for the spiced yogurt

 

 Place the yogurt into a mixing bowl and add the 5 spice, a pinch of salt, the zest and juice of 1 lemon and a pinch of sugar. Mix well, taste and adjust seasoning

Method for Vinaigrette and plating

 

 Place the dijon, honey, zest and juice of one lemon, vinegar and a pinch of salt into a mixing bowl

 While whisking, slowly drizzle ¾ cup of avocado oil into the vinegar mixture

 Once added, taste the vinaigrette and adjust seasoning with salt, sugar or more vinegar if needed.

 Place the quinoa, herbs, spanish onion, red pepper, queso fresco, stone fruit, a pinch of salt and about half of the vinaigrette into a bowl and mix well

 Taste the salad and adjust it with more vin if needed

 Smear the yogurt on the bottom of a bowl and top with the fluffy quinoa salad.

 

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