HEIRLOOM TOMATO AND QUINOA STACKER
In addition to all the great things summer brings, it's always a joy to venture out and experience some of the wonderful local farmers' markets. I had the chance a few days ago to "Apron Up" and visit Utah's most prized selection of tomato growers and this is what I discovered.
IT ALL STARTS WITH THE RIGHT INGREDIENTS
2 Each Local Heirloom Tomatoes, sliced 1/2 inch
1 Cup Quinoa, cooked (2-1 Ratio)
1 Each Avocado, sliced
1/2 Ounce Fresh Pea Vines
2 Slices of Local Goat's Cheese (I used a garlic goat's cheese)
On 2 plates, arrange the tomatoes with the avocado and quinoa as you build a stack. Season with cracked black pepper and sea salt.Top with the fresh pea vines and a small slice of goats' cheese.
In a small bowl, mix together:
3 Tablespoons Extra Virgin Olive Oil
2 Tablespoons Apple Cider Vinegar
1 Tablespoon Fresh Chives, cut
1 Teaspoon Hemp Seeds
Divide the dressing between the 2 plates and garnish with toasted walnuts.
"STOP DIETING AND LEARN HOW TO EAT"
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