Recipe developed by: Chef Jonathan Thauberger from Crave Kitchen and Wine Bar
This fresh Mediterranean dish is great summer fare. The quinoa may be served warm or cold and all cooking steps can be made ahead of time. Add grilled chicken for a quick and easy lake-side meal. Always feel free to experiment by substituting ingredients with whatever vegetables or seasonings you have on hand. Have fun with it!
Put mustard seeds into a saucepan with 4 cups of cold water and bring to boil over medium heat. Drain. Return to saucepan with 4 cups of fresh cold water and bring to a boil over medium heat. Repeat steps a third time.
Return blanched mustard seeds to saucepan with vinegar, salt and sugar, simmer on medium/low heat until almost dry, set aside.
Cut vegetables into 1/2 inch cubes and dress with oil and salt.
Grill over high heat until 80% cooked (not mushy), set aside.
Put quinoa and oil in a 2 L saucepan over medium heat, stirring regularly until seeds are toasted (approximately 10 minutes, they will crackle and pop).
Add stock or water and bring to simmer. Turn heat to low, cover and cook for 20 minutes.
Remove from heat and allow to sit for 10 minutes.
Remove lid and fluff with a fork.
Stir in cooked mustard seeds, grilled vegetables, salt and herbs. Taste and check for seasoning.
Put all ingredients except oil into blender and on medium high speed, slowly stream in oil, this will be an emulsified vinaigrette.
Divide quinoa mixture onto 6 plates and top with crumbled feta cheese.
Dress tomato wedges, cucumber slices and arugula with half of the vinaigrette and arrange on plates. Reserve other half of the vinaigrette to dress chicken if using (optional).
Garnish with micro mustard greens (optional).
Serving Size 1 1/2 cups (375 ML)
Servings 6
- Amount Per Serving
- Calories 450
- % Daily Value *
- Total Fat 36g56%
- Saturated Fat 4g20%
- Cholesterol 5mg2%
- Sodium 1280mg54%
- Total Carbohydrate 24g8%
- Dietary Fiber 3g12%
- Sugars 12g
- Protein 8g16%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
Put mustard seeds into a saucepan with 4 cups of cold water and bring to boil over medium heat. Drain. Return to saucepan with 4 cups of fresh cold water and bring to a boil over medium heat. Repeat steps a third time.
Return blanched mustard seeds to saucepan with vinegar, salt and sugar, simmer on medium/low heat until almost dry, set aside.
Cut vegetables into 1/2 inch cubes and dress with oil and salt.
Grill over high heat until 80% cooked (not mushy), set aside.
Put quinoa and oil in a 2 L saucepan over medium heat, stirring regularly until seeds are toasted (approximately 10 minutes, they will crackle and pop).
Add stock or water and bring to simmer. Turn heat to low, cover and cook for 20 minutes.
Remove from heat and allow to sit for 10 minutes.
Remove lid and fluff with a fork.
Stir in cooked mustard seeds, grilled vegetables, salt and herbs. Taste and check for seasoning.
Put all ingredients except oil into blender and on medium high speed, slowly stream in oil, this will be an emulsified vinaigrette.
Divide quinoa mixture onto 6 plates and top with crumbled feta cheese.
Dress tomato wedges, cucumber slices and arugula with half of the vinaigrette and arrange on plates. Reserve other half of the vinaigrette to dress chicken if using (optional).
Garnish with micro mustard greens (optional).
