Saturday, June 8, 2013

QUINOA, TOMATILLOS AND BLACK BEANS SALAD ENJOY DAN:

QUINOA SALAD WITH ROASTED TOMATILLO VINAIGRETTE by CHEF DAN:

(FOR DWIGHT’S BARN PARTY)
Serves 10

INGREDIENTS:
2 cups uncooked quinoa
3 cups water
1 onion, chopped
 12 cherry tomatoes, halved
1 English cumber, thinly sliced
1 summer squash, thinly sliced
1 zucchini, thinly sliced
10 baby portabella mushrooms
1 (15 Oz) can black beans
1/2-cup feta cheese
Sea salt to taste

VINAIGRETTE:
1.   3 tablespoons olive oil
2.   6 tomatillos, skin removed
3.   2 jalapenos, copped
4.   3  whole garlic cloves
5.   3 tablespoon lime juice
6.   2 tablespoon soy sauce
7.   1 tablespoon fish sauce
8.   2 tablespoon  brown sugar

DIRECTIONS:       (PRE-HEAT OVEN TO 400 DEGREES)
1.   Place tomatillos, jalapenos, and garlic on a baking sheet.
2.   Drizzle with a little olive oil and bake 20 minutes or until nicely charred
3.   Remove from oven and place in a paper bag, let cool.
4.   When cool remove blistered skin.
5.   Place tomatillos mixture in a blender and add all vinaigrette ingredients and blend until smooth, slowly adding oil.
6.   Meanwhile bring 3 cups of water to a boil add quinoa and simmer for 15 minutes, or until water is absorbed.
7.   Drizzle quinoa with tomatillo mixture; stir to combine.
8.   Add all the vegetables to the cooled quinoa mixture; toss gently to combine.
9.   Garnish with feta cheese.

ENJOY DAN:                             HALLELUJAH!!



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