Chef Kelli’s Heirloom tomato quinoa bruschetta - KMSP-TV

Chef Kelli’s Heirloom tomato quinoa bruschetta

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Yield about 3.5 cups or 8-10 servings

½ cup quinoa rinsed
½ diced red onion
½ grape tomatoes (cut in half if large)
1 ½ cups a variety of local tomatoes, diced (see great suggested variety below)
- Orange Strawberry
- Amana Orange
- Brandywine, Yellow
- Kellogg's Breakfast

12 julienned basil leaves
¾ cup pearl sized fresh mozzarella (or diced fresh mozz)
¼ cup red wine or balsamic vinegar
½ +2 table spoons of virgin olive oil
1 TB sea salt
2 tsp of fresh cracked pepper

Method:
- Rinse quinoa, cook with 4 cups of water, cover with lid for 15 or so minutes until quinoa is tender but not mushy, drain, shingle out on sheet tray and let cool.
- Prepare vegetables, toss all ingredients, season with sea salt & pepper

Serving Suggestions
o   Appetizer: Fresh crostini, tortilla chips, crackers, wonderful as is as a side salad
o   Serve on top of local greens with the addition of grilled chicken or shrimp for an excellent entrée salad.
o   Wonderful as a side salad for any occasion

Late Summer Tomato Corn Slaw
Yield about 3 cups
1 cup diced local variety heirloom tomatoes
1 cup raw MI corn kernels
1 diced avocado
1 cup cabbage shredded

Vinaigrette
3 TB chopped cilantro
2 TB chopped pickled jalapenos
4 oz cup fresh lime juice
1 avocado
4 oz olive oil   
1 TB sea salt

Method
1. Mix prepared salad ingredients
2. Blend Vinaigrette ingredients in blender
3. Mix and adjust seasoning

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