At The Eveleigh, Jordan Toft is known for harnessing the best the area has to offer, and he consciously sources ingredients from California and abroad that have sustainable and free-range origins.
This simple, refreshing side is a great companion to Chef Jordan Toft's roasted lamb. Enjoy fresh squash throughout the warm summer months.
- 2 qt water
- 2 c quinoa
- 4 tbsp salt
- 4 medium sized heirloom zucchini squash, (about 2 cups) sliced thin, grilled 3 tbsp torn mint
- 3 tbsp chervil
- 4 shallots thinly sliced
Preserved lemon vinaigrette
- 1/8 c lemon juice
- 1/8 c preserved lemon rind (pureed in blender)
- 1 c good olive oil
Bring water to a boil, add salt.
Reduce to a simmer. Add quinoa.
While quinoa is cooking, grill squash.
Cook like pasta until al dente and quinoa has sprouted. Drain and let cool.
In a large bowl mix quinoa with remaining ingredients (reserve 1T of mint & chervil for finishing) and ¼ cup of preserved lemon vinaigrette.
Season with salt and pepper. Toss gently, transfer to serving dish, and garnish with remaining mint and chervil.