This weekend was spent rubbing elbows with some of our favorite food bloggers at the 2011 BlogHer Food conference in Atlanta, Ga. I’ll have a full recap for you guys tomorrow, but I wanted to share a dish we served at BlogHer Food to inspire you for Meatless Monday. This salad is one of our favorite quinoa dishes and was a HUGE hit with our fellow food bloggers. Serve this as a main dish or a side to your favorite veggie burger and grilled vegetables! If you want to take it to the next level, add some crumbled feta or blue cheese.
Contributed by Executive Chef Pascal Sauton
- 2 cups Quinoa Organic Grain
- 1/2 cup crushed Oregon Hazelnuts, toasted
- 1/4 cup minced green onions
- 1/4 cup dry black currants, soaked in warm water then drained
- 1/4 cup sherry vinegar
- 1/4 cup olive oil
To cook Quinoa: Boil 4 cups of water; add Quinoa and cook on medium heat for 10 minutes. Drain in a strainer, then spread Quinoa on a cookie sheet and let cool at room temperature. Do not rinse.
After Quinoa has cooled, place in a bowl, add the remaining ingredients and season with sea salt and freshly ground black pepper to taste.
Makes 10 Servings.