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Quinoa Salad with a Walnut Lime Dressing

Date Added: Aug 28, 2010 Continental Appetizers
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Prep Time

10 mins

Cook Time

30 mins

Ready In

40 mins

Serving

8

*to adjust serving size click on "serving box".

Description

Cooked Red Quinoa with Roasted Corn in a Lime and Wallnut Vinaigrette. Super Healthy Dish. Goes Great as a side for any entree or serve with a crab cake for an appetizer.


Ingredients

  • 1  Pint (s) Red Quinoa
  • 1
  • 2  Table Spoon(s) Clarified Butter or Neutral Oil
  • 2
  • 2  Table Spoon(s) Garlic, thin sliced
  • 3
  • 1/4  Cup(s) Leeks, small dice
  • 4
  • 1  Table Spoon(s) Jalapeno, minced
  • 5
  • 1  Quart(s) Chicken Stock
  • 6
  • 1  Each Ear of Corn
  • 7
  • 2/3  Cup(s) Clover Sprouts, roughly chopped
  • 8
  • 1  To Taste Salt, kosher
  • 9
  • 1  To Taste Black pepper
  • 10
  • 3/4  Cup(s) Walnut Lime Dressing
  • 11

Directions

    1. In a thick bottom sauce pan, heat butter
    2. Add the garlic, leeks and jalapeno to pan and sweat out
    3. Add quinoa and coat with butter, lightly toast
    4. Cover with stock and simmer until most of the stock is absorbed
    5. Remove from heat
    6. Cover with foil and allow to steam for 15 - 20 minutes
    7. Grill corn until lightly charred
    8. Cut corn off the cob and reserve for salad
    9. Once the quinoa has steamed up, lay out in a large pan to cool
    10. Add the roasted corn, sprouts, and walnut lime dressing, mix well
    11. Taste and season with salt and pepper

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