Red Quinoa Salad with Bitters Dressing
Source: Trevor Ogden, Chambers Eat & Drink
Recipe Type: Salads | Seasons: Autumn, Summer
This recipe was demonstrated for CUESA’s Market to Table program on October 5, 2013.
Serves 4 to 6
INGREDIENTS
Bread and Butter Pickled Zucchini
3 cups white wine vinegar
3 cups red wine vinegar
¾ cup sugar
3 tablespoons salt
¼ teaspoon cayenne
5 cloves garlic, crushed
2 tablespoons ground ginger
¼ bunch thyme
12 mint leaves
2½ teaspoons turmeric
½ tablespoon peppercorn
3 bay leaves
2 zucchini, sliced thinly
Red Quinoa
1½ cups quinoa
1 tablespoon salt
¼ cup extra-virgin olive oil
Bitters Dressing
5 tablespoons golden balsamic vinegar
2 teaspoons angostura bitters
¾ cup extra-virgin olive oil
1 teaspoon garam masala
Salt
¼ pound English peas
24 sprigs pea tendrils
6 ounces prosciutto
16 slices baby carrot
16 slices celery
16 halves Mexican sour gherkins
Seeds of 1 pomegranate
PREPARATION
1. To make the pickled zucchini, place all the ingredients in a stockpot, add 3 cups water, and bring to a boil. Let boil for 15 minutes, then remove from heat and let steep for 45 minutes. Strain through a chinois and discard the spices. Let cool completely before pouring over the sliced zucchini.
2. Place the quinoa in a chinois and rinse very thoroughly with cold water. Place the quinoa in a pot with 3 cups of water and salt. Place a lid on the pot and bring to a boil. Once boiling, reduce the heat to a low simmer and cook until the seeds pop open. Place the cooked quinoa in a chinois and let the excess water strain out for 5 minutes, then return it to the pot and cover for 15 minutes off of the heat. Spread the quinoa out on a sheet pan and drizzle with olive oil.
3. To make the dressing, mix all the ingredients together with a whisk or fork and season with salt.
4. To make the salad, mix the quinoa, English peas, pea tendrils, prosciutto, carrot, celery, gherkins, pomegranate, 16 slices of the pickled zucchini, and dressing in a medium bowl and serve.
