Thanks to Artisan Chef Jeff Ross from Blackberry Farm for sharing this recipe in our recent Brunch class at UT.
Quinoa is considered by many to be a super food. It is a protein-packed grain that contains every amino acid, and is particularly rich in lysine, which promotes healthy tissue growth throughout the body. Quinoa is also a good source of iron, magnesium, vitamin E, potassium, and fiber.
It looks a bit like couscous and is as versatile as rice, but quinoa has a richer, nuttier flavor than either of them. It can be eaten as a side dish or as a meat substitute since it contains such high amounts of protein. It also works well as a gluten free baking grain.
It is important to always presoak the seeds because they have a naturally bitter coating to deter birds that must be soaked off before preparing. Check the packaging information to determine if the quinoa has been pre-soaked.
Photo by Shannan Sharp
Serves 4
Prep Time: 15 minutes
Total time: 30 moinutes
Ingredients:
1 cup red quinoa
1 3/4 cups water
Pinch kosher salt
8 ounce bacon, cut into small cubes
1/2 cup buttermilk
1 tablespoon plain Greek yogurt
Chopped chives and parsley (and basil if in season)
Pinch salt and black pepper
Cherry or grape tomatoes, halved
Avocado, sliced
Radishes, shaved
Ingredients:
In a fine strainer, rinse quinoa very well under running water. Drain. Add to saucepan with water and pinch of salt. Bring to a boil, reduce heat to low and cover. Allow to cook for 15 minutes. Turn off heat and keep covered 5-10 minutes longer. Drain again if necessary.
Place bacon in cool skillet and heat over low heat. (This will keep bacon fat from splattering out of pan). Allow to cook until crisp 6-8 minutes. Remove bacon to paper towels, reserving fat.
In a mixing bowl, combine buttermilk, yogurt, herbs and bacon fat (if desired). Whisk together. Add pepper and salt to taste. Set aside.
In 4 serving bowls, evenly divide cooked quinoa. Arrange avocado, tomato and radish. Add bacon and drizzle with buttermilk dressing.
Terri's Tips:
Top with a fried or poached egg
Substitute the ranch dressing for your favorite dressing such as a fruit vinaigrette, Italian vinaigrette or blue cheese.