Here’s a lovey and healthy recipe that works perfectly from summer right into
fall. If you’ve never had quinoa, now is the perfect time to try it. Quinoa
cooks up just as easily as rice, but has about 40 fewer calories, five times
the fiber and double the protein as rice!
Chef Mead of Farmhouse at Roger’s Gardens has created this recipe to be equally as delicious as it is nutritious.
Give it a try and let me know what you think!
FARMHOUSE at ROGER’S
GARDENS QUINOA HARVEST SALAD
Serves 8
Ingredients:
4 cups of
cooked quinoa
2 cups of
roasted butternut squash cut into cubes
1 small bunch
of kale, destemmed and chopped
½ cup of dry
cranberries
1 cup of granny
smith apples, julienned
½ cups leeks,
chopped and roasted
¾ cup of roasted onions (Farmhouse uses cipollini)
½ cup of citrus
vinaigrette
Salt and pepper
In a large mixing bowl, combine all ingredients and mix well. Add
salt and pepper to taste. If salad is too dry, add more citrus dressing until
the desired outcome is achieved
Chefs Note:
Marinating the clean and cut kale in citrus juices overnight
will break the natural fibers of the kale apart so that it is not so stringy
and coarse. The Chefs at Farmhouse use a combination of orange and lemon
juices.
CITRUS
VINAIGRETTE
Makes 2 cups
Ingredients:
¾ cup of mixed
citrus juice (Farmhouse uses a combination of orange, lemon and lime juice)
¼ cup white
wine vinegar
½ tbs of dijon
mustard
½ tbs of honey
1 cup of olive
oil
In a blender, combine all ingredients except for olive oil and
salt and pepper. Blend and slowly add the olive oil and well emulsified. Add
salt and pepper to taste.
