From Demo to Homemade…delicious find


I was at Whole Foods last week and they of course had all sorts of food demos/samples out in the store.  One was this delicious salad that they were charging a good amount for and extra to add salmon or chicken to.  I looked at the ingredients and mentioned how I’d love to just make it at home.  The girl doing the demo said quietly ‘just google it under Martha Stewart…’  Score!  So, last night I served some wonderful Toasted-Quinoa Saute with Lemony Cabbage and Dill with Pan Seared Chicken. There aren’t too many ingredients in the recipe:

IMG_02021 1/2 cups water
1/2 cup red quinoa, rinsed well
S&P
4 tablespoons extra-virgin olive oil, divided
1/2 head Savoy cabbage (about 1 pound), cored and thinly sliced lengthwise, divided
1 can (15 ounces) chickpeas, drained and rinsed
3 ounces pitted large green olives, such as Castelvetrano or Cerignola, halved (about 3/4 cup) — picked up basic green at Trader Joe’s
1 lemon, zested and juiced
1/2 cup coarsely chopped fresh dill

Step 1

Bring water to a boil in a medium pot over medium-high heat. Stir in quinoa and 1/2 teaspoon salt, and return to a boil. Reduce heat to low, cover, and simmer 15 minutes. Uncover, raise heat to high, and cook until water evaporates and quinoa is dry and tender, about 5 minutes (stir frequently to prevent scorching).  *I just cooked it like regular quinoa.

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Step 2

Heat 1 1/2 tablespoons oil in a large nonstick skillet over medium-high heat. Add half the cabbage and 1/2 teaspoon salt, and cook, stirring occasionally, until tender and golden brown in places, about 8 minutes. Transfer to a bowl. Repeat with 1 1/2 tablespoons oil, 1/2 teaspoon salt, and remaining cabbage.

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Step 3

Add remaining tablespoon oil to skillet. Return sauteed cabbage to skillet, add quinoa, and raise heat to high. Cook, stirring occasionally, until quinoa is toasted and crisp, about 8 minutes. Remove from heat. Add chickpeas, olives, and lemon zest and juice, and toss to combine. Season with salt and pepper. Stir in dill, and serve with yogurt.

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The salad was amazing!  And, it’s dairy-free and gluten free!  We enjoyed it with two whites (one was opened earlier in the night).  Chalk Hill 2011 Sauvignon Blanc and Chateau St. Jean 2010 Chardonnay.

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And for dessert we had some of the wonderful Ciao Bella Blackberry Cabernet Sorbet.  That stuff is deadly!

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