BOB & LENORE's COOKBOOK
© 2011 EVOO CANNON BEACH COOKING SCHOOL POTATOES & GRAINS (RICE, PASTA, COUSCOUS, POLENTA, BULGAR, BARLEY) QUINOARED QUINOA SALAD
Ingredients:
EVOO as needed
2 Tablespoon shallots, minced
3 cloves garlic paste
1 cup red quinoa
2 cups mushroom stock
¼ cup mint, chopped
¼ cup parsley, chopped
Salad garnish:
1 tart apple, diced
1 cucumber, diced
½ red onion, minced
½ cup EVOO, approximately
4 Tablespoon pepitos, toasted
Method:
Sauté shallots in small amount EVOO over medium high heat. Add in garlic and rice and continue sautéing until quinoa is well coated. Add the hot mushroom stock, cover, and simmer until quinoa is tender about 10-15 min. Check tenderness. If done but some liquid is left, don’t worry, as it sits it will absorb more.
Salad garnish: Blend apple, cucumber, onion and oil until desired consistency is achieved; adjust seasonings and chill for service. Garnish with toasted pepitos at service
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