About the Recipe
Ingredients
Windset Farms Power Bowl with Yum Yum Tomatoes and Sweeties Peppers + Golden quinoa, barley, chive, basil and black pepper vinaigrette, toasted almonds
1 cup golden quinoa
cooked 1 cup pearl barley, cooked, (or any other grain or pulse you prefer, brown rice, wild rice, lentils, chickpeas)
1 pint Windset Farms Yum Yum cherry tomatoes, roasted
5 pce Windset Farms Sweeties seedless mini peppers, roasted
½ cup almonds, toasted
1 head Windset Farms Delicato romaine lettuce
2 garlic cloves
1-2 sprig rosemary
Olive oil Salt Chive, Basil and Black Pepper Vinaigrette:
1.5 cups extra virgin olive oil
¾ cup white wine vinegar
3 tbsp dijon mustard
3 tbsp grainy mustard
5 tbsp BC honey
2 tbsp black pepper
1 tbsp salt
3 tbsp sliced chives
3 tbsp sliced basil
Preparation
Vinaigrette Method:
In a bowl, whisk everything together until emulsified, or, puree in a blender
Method for preparing/prepping the Bowl:
Cook the quinoa in boiling salted water until tender
Cook the pearl barley in boiling salted water until tender
In a preheated 400 degree oven, roast the Sweeties peppers for 25-35 minutes until blistered, remove from the oven, let cool, take the top off and slice the peppers in half lengthwise, set aside
In a fry pan, over medium heat, saute the Yum Yum tomatoes in 2 tbsp olive oil, 1 sprig fresh rosemary and 2 crushed garlic cloves, add ¼ tsp of salt and saute until blistered and golden brown on the outside
Serve all prepped ingredients on top of the Delicato romaine lettuce
Garnish with toasted almonds