JRG Director of Culinary Operations Chef Matthew Stowe’s Mediterranean Quinoa Salad - Joseph Richard Group
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JRG Director of Culinary Operations Chef Matthew Stowe’s Mediterranean Quinoa Salad

Catch Matthew LIVE on Global TV 12:30pm on May 19th, where he will be demonstrating cooking the perfect steak, as well as a Mediterranean Quinoa Salad.
Missed the show? Matthew’s Recipe is here:

Mediterranean Quinoa Salad

Grilled zucchini, roasted fennel, baby kale, Kalamata olives, sundried tomato vinaigrette

Vinaigrette

½ cup sherry vinegar

¼ cup lemon juice

3 Tablespoons Dijon mustard

2 teaspoons kosher salt

2 Tablespoons sugar

¼ cup sundried tomatoes stored in oil

3 Tablespoons water

½ cup olive oil

¾ cup vegetable oil

Roasted fennel

2 cups fennel, tops removed cut in half and sliced into 1/8” thick slices

2 Tablespoons olive oil

1 teaspoon kosher salt

1 tablespoon sugar

pinch chili flakes

Grilled zucchini
2 pieces’ zucchini, sliced lengthwise into 1/4” thick slices

3 tablespoons olive oil

2 teaspoons kosher salt

Candied pumpkin seeds

½ cup pumpkin seeds

1 tablespoon brown sugar

3 Tablespoons maple syrup

½ teaspoon kosher salt

Salad

4 cups cooked quinoa

¾ cup grape tomatoes cut in half

¼ cup Kalamata olives pitted, cut in half

3 Tablespoons chopped basil

2 Cups baby kale

3/4 cup feta cheese

For the vinaigrette: Combine all the ingredients except the oils in a blender and puree on medium speed for 1 minute.  With the machine running slowly drizzle in oils until well combined.  Store vinaigrette in the refrigerator until ready to use.

For the roasted fennel:  Preheat oven to 425 degrees.  Combine all ingredients in a mixing bowl and toss well. Transfer fennel to a parchment lined baking sheet.  Place in the oven for 10-15 minutes until fennel has browned slightly and is tender.  Remove from oven and set aside in the fridge until ready to use.

 

For the grilled zucchini.  Drizzle oil over the zucchini slices and toss with the salt.  Place zucchini on a hot grill for 2 minutes per side.  Remove from grill and allow to cool.  Once cool slice widthwise into ½” thick pieces. Set aside.

For the pumpkin seeds:  Preheat oven to 300 degrees. Toss all ingredients in a mixing bowl until well combined.  Transfer mixture to a parchment lined baking sheet and place in oven.  Bake for 30-40 minutes until nuts are dry and glazed.

For the Salad: Combine quinoa, grilled zucchini, olives, tomatoes, fennel, basil and baby kale in a bowl.  Toss salad with ½ cup of the dressing.  Stir until well mixed.  If more dressing is needed adjust accordingly.

Transfer mixture to a serving dish.  Top with feta cheese and candied pumpkin seeds

Serves 4-6 people