Lunchbreak: Autumn quinoa and apple salad with kale

Government Chef Juan Martinez

The Edgewater
1001 Wisconsin Place
Madison, Wisconsin
(608) 535-8200

Autumn Quinoa and Apple Salad with Kale

three/four cup cooked quinoa grain
2 ouncesroasted butternut squash
1 recent apple of your selecting
half cup kale, natural if attainable
1 recent pomegranate
1 tsp dried cranberries
1 Tbs recent parsley
1 ouncestoasted walnuts
1 ouncesshaved sheep milk cheese, aged
1 ouncescider French dressing
as wanted, sea salt and black pepper

Clear kale and take away ribs. Reduce kale into chew sized items. “Therapeutic massage” some dressing into the kale 10 minutes prematurely. Add quinoa, shaved apple, walnuts, cranberries and pomegranate seeds. Add extra French dressing and salt and pepper to style.
Plate salad and current with cheese as final ingredient.


1 cup raw quinoa grain
1 tsp minced onion
1 tsp minced celery
1 tsp minced parsnip
1 1/2 cups chilly water
1/2 cup apple juice or cider
1 bay leaf
as wanted, sea salt and black pepper

In a small pot, prepare dinner onion, celery and parsnip with a small quantity of oil till tender (about 5 minutes on low warmth), stirring as wanted to stop browning. Add quinoa and remaining elements. Convey to a low simmer. Prepare dinner till liquids are absorbed and quinoa grains start to pop open, about 20 minutes. Take away from pan and funky till wanted.

Caramelized Honey and Cider French dressing

four Tbs honey
1/four cup apple cider vinegar
1 tsp shallot, minced
1 tsp recent thyme
1 cup oil
as wanted, sea salt and black pepper

In a small pot, warmth honey over medium warmth. After about 10 minutes, the honey must be caramelized and slightly darker than when began. Take away from warmth and permit to chill. Add remaining elements. Modify seasoning.

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