It has been way too long since I lasted posted. Time has gotten the better of me. Hopefully this recipe will make up for it. I made this for a clients summer dinner party a couple of weeks back. I wish I had been one of the guests! We had talked about some kind of quinoa salad then I just took it from there. It was served alongside of chicken caprese so I wanted to pull some similar flavors out.
Serves 4 as a side dish
1 cup uncooked Quinoa
1 medium Onion, sliced
1/4 cup Butter
Zest and Juice of 1 Lemon
10 Basil leaves
1 Red Pepper, roasted and chopped
1 bunch of Green Kale, pulled into pieces
Cook quinoa according to package directions. Once cooked, place in a bowl and let cool. Add the kale to it so it wilts slightly.
Place the onions in a warm pan over medium heat with a little bit of olive oil. Season with salt. Let slowly cook and caramelize. Stir every once in a while so they don't stick to the pan. If they start to burn turn down the heat a little and add a small amount of water. The idea behind caramelized onions is slow over low heat.
Place the butter over medium heat in a pot and let brown. This will take about 10 minutes depending on the stove. You want to just smell the nutty flavor, but you don't want it to burn.
Chop up the basil leaves, then add those along with the rest of the ingredients to the quinoa. Season to taste with salt and pepper. You can serve this dish either warm or cold.
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