Coming right up! We’re excited to launch our Uncommon Grains program for our cafes this April and May! Some offerings within this program are gluten free, and all grains can be eaten on their own or in combination with other deliciously prepared salads and clean proteins for maximum nutritional value. We look forward to sharing these creative recipes with you, from savory to sweet, our locations will be featuring the following grains in unique dishes this month: Black Rice, Sorghum, Farro, Spelt, Kamut, Millet, and Red Quinoa. Below is one option for a fresh twist on dressing featuring Red Quinoa; our chefs at TCM feel this brightly flavored dressing pairs nicely with a Caprese salad and is a great way to mix hearty grains with fresh greens. Curious about the health benefits of Uncommon Grains? You’re in luck! Thanks to the help of our Health and Wellness director, you can learn about each Uncommon Grain in our free .pdf download here.
Quinoa Basil Vinaigrette
2 Cups Cold Water
1 Cup Red Quinoa
5 Teaspoons Minced Garlic
3 ¼ Tablespoon Clover Honey
1 ½ Cups Red Wine Vinegar
3 ½ Cups Olive Oil
¼ Teaspoon Sea Salt
½ Teaspoon Fresh Ground Pepper
5 Teaspoons Chopped Italian Parsley (fresh)
3 Tablespoons Chopped Basil (fresh)
Rinse the quinoa thoroughly in a mesh strainer to remove the outer hull as this removes the bitterness. Bring water to a boil. Cook quinoa until done (approx 10-15 min) and fluff with a fork.
Turn out onto a sheet pan and cool.Hold for the next step. Chop the Basil and hold for the next step.
Combine the honey and garlic with about a 1/4 cup of the vinegar in a food container and pulse with an immersion blender. Begin to add the olive oil in a slow steady stream to form an emulsion. As it begins to thicken, slowly add the remaining vinegar and oil until desired consistency. Add the herbs, quinoa and seasoning.