• St. Emmy 08

    From Dave Drum@1:229/452 to All on Thu Aug 5 17:11:42 2021
    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

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