Food Lion Kitchen: Summer Garden Quinoa Salad - WSLS 10 NBC in Roanoke/Lynchburg Va

Food Lion Kitchen: Summer Garden Quinoa Salad

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Chef/owner Mark Linson and sous chef Ella Kate Brown from Cork and Crust join us in the Food Lion Kitchen to make a great Quinoa Salad!

INGREDIENTS

2 Tbs. Olive oil

1/2 C. Diced onion

1 Tbs. Minced garlic

4. C. Water

2. C. Dry quinoa

1 tsp. Salt

1) bring to medium heat, 4 quart stock pot. Add oil & sauté onion for two minutes (until translucent). Add garlic & sauté lightly. Add water & salt, bring to boil. Add quinoa, stir slightly. Cover pot with lid, reduce heat to low/simmer for 15-20 minutes.

2.) Remove heat, allowing to steam for additional 5 minutes

3.) Spread cooked quinoa on sheet pan, allowing to cool completely

SALAD INGREDIENTS:

1 each small red onion

1 each. medium zucchini

1 pint cherry or grape tomato

1/2 ea. roasted jalapeño / Serrano pepper

1/4 C. Sliced scallion

1/4 C. chopped parsley or cilantro

1/2 ea. lime juiced

2 Tbs. olive oil

1 tsp. ground cumin

1 tsp. sea salt

1/2 tsp. black pepper

1.) preheat grill to med/high

2.) quarter zucchini lengthwise, likewise with red onion. season with a little oil, s&p, grill with whole japeno pepper until nicely charred. Reserve,cool completely, then cut into 1/2" chunks (fine dice pepper)

3.) sauté tomatoes in pan w a little olive oil until charred / reserve. (larger tomatoes can be thrown on the grill with zucchini and onion)

4.) when quinoa and vegetables have cooled, combine in mixing bowl w remainder of seasonings (olive oil, lime juice, cumin, s&p, parsley, scallion)

5.) Reserve in cooler for maximum of five days.. Enjoy right away for the freshest results

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