A refreshing accompaniment to any hearty meal. (Jordan Toft)
This simple, refreshing side is a great companion to Chef Jordan Toft's roasted lamb. Enjoy fresh squash throughout the warm summer months.
Cook Time:15 min
Prep Time:10 min
Total Time:25 min
Servings: 2
Ingredients:
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
1/8 c lemon juice
1/8 c preserved lemon rind (pureed in blender)
1 c good olive oil
Preparation:
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.
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