This is an example of the amazing recipes you can expect to see in our programs.
Yield: 6 snack-size servings
1 1/2 cup red quinoa, soaked overnight
3 Tbs currants
1/4 tsp ground coriander
1/8 tsp ground cumin
1 med. lemon, juiced
1 small orange, juiced
2 Tbs plain yogurt
Sea salt to taste
1/2 cup mint leaves
1/3 cup extra virgin olive oil
1/2 cup dried apricots, soaked and minced
1/2 cup pistachio nuts, toasted and chopped
1 head lettuce, cut into pieces to make lettuce cups
- Drain and rinse the quinoa. Place in a medium saucepan with 2 ¼ cups of water or stock, bring to a boil, then reduce heat and cook covered for about 20 minutes or until the liquid is absorbed and the quinoa is tender but not mushy. Remove to a sheet pan and fluff out the grain to cool.
- Place currants, coriander, cumin, lemon juice, orange juice, yogurt, red pepper flakes, sea salt, and mint in a blender. Blend on high to combine, scraping sides as needed. Add olive oil slowly to emulsify. Adjust seasonings if necessary.
- Place cooled quinoa into a large bowl and fluff with a fork. Add dried fruit and pistachios. Drizzle with enough dressing to coat the quinoa.
- Place the lettuce cups on a large platter. Scoop some of the salad into the lettuce cups either with a spoon or with a small ice cream scoop for a more refined presentation. Garnish as desired with extra herbs and a drizzle of any extra dressing.
Source: Bauman College Cookbook, 2010; Catherine McKonkie, Natural Chef Instructor
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