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!!