Subj : St. Emmy 08
To   : All
From : Dave Drum
Date : Thu Aug 05 2021 17:08:16

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Emmy Heirloom Tomato Salad w/Quinoa
 Categories: Vegetables, Grains, Fruits, Herbs
      Yield: 6 servings
 
      1 oz Fresh lemon juice
      3 oz Extra virgin olive oil
      1 c  Red quinoa
      1 oz Balsamic vinegar
      2 oz Olive oil
           Salt & pepper
      4 lg Heirloom tomatoes
      4    Ripe Dinosaur heart plums
           Salt & pepper
      1 oz Mixed fresh small leaves of
           - Thai basil, opal basil, &
           - green basil
     12    Fried large basil leaves
           - (opt)
 
  FOR THE QUINOA: Make the lemon vinaigrette by whisking
  olive oil into lemon juice.
  
  Make the quinoa by mixing the red quinoa into 2 cups of
  water, bring to a simmer, cooking about 20 minutes until
  the quinoa is tender, let cool off and mix in enough
  vinaigrette to season.
  
  FOR THE BALSAMIC VINAIGRETTE: Make the balsamic
  vinaigrette by pouring balsamic vinegar and olive oil in
  a bowl, and whisk together.
  
  Add sea salt and pepper to season.
  
  TO SERVE: Cut the tomatoes into slices and the plums
  into wedges.
  
  Arrange the tomatoes on the plate, sprinkling them
  lightly with sea salt and pepper.
  
  Place a few mounds of quinoa on the plate, along with
  the plum wedges.
  
  Dress with balsamic vinaigrette.
  
  Top with the mixed fresh basil leaves and fried leaves,
  if desired.
  
  Serves 6
  
  RECIPE FROM: https://thebikinichef.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... "Whatever you dwell on in the conscious grows in your experience"BrianTracy
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