Yesterday was an awesome day in my test kitchen.  My 13-year-old twin boys spent the day with me, as it was “take your kid to work day.” We spent the day creating (and devouring) this dish.  Yes, you read that correctly, I got my sons to eat healthy!

I love quinoa.  If you’re into food, you’re certainly familiar with it. I was particularly lucky, as my Mom started cooking it back in the 1980’s in Colorado, when a select group of farmers started experimenting growing the grain in the San Luis Valley.

Quinoa is the seed of a plant that is closely related to spinach.  Unlike most grains, quinoa is a complete protein, meaning that it supplies all of the amino acids that you would get if you were to consume a piece of meat.  Evidence shows that it was cultivated as long as 7,000 years ago in The Andes mountains near Lake Titicaca.

When you make the quinoa, it will make more than you need for this salad, but use the “leftovers” for use in vegetarian tacos, or a unique filling in a Latin-inspired lasagna…please share your creative ways of using it with me!

Latin Bowl

 

Makes 4 servings

For The Quinoa (Makes more than 4 servings):

2 Tbs., Olive Oil
½ Each, Sweet Onion, ¼” Dice
2 Cups, Red Quinoa
4 Cups, Vegetable Stock
1 tsp., Cumin, Ground
1 tsp., Coriander, Ground
1 tsp., Smoked Paprika
2 tsp., Chili Powder
To Taste, Kosher Salt
To Taste, Freshly Ground Black Pepper

For The Tomatoes:

1 Pint, Grape Tomatoes
1 Tbs., Olive Oil
To Taste, Kosher Salt
To Taste, Black Pepper

8 Cups, Baby Spinach, Cleaned
½ Cup, Avocado Ranch

2 Cups, Florida Sweet Corn Salad (See Recipe in This Blog)
2 Cups, Guacamole (See Recipe in This Blog)
2 Cups, Quesadilla Cheese, Shredded (Can Substitute Monterey Jack)
2 Cups, Arugula
To Garnish, Tortilla Chips

Method:

• Heat a sauce pan, add the oil, then the sweet onion
• Sweat until aroma develops
• Add the quinoa and impregnate in the oil
• Add the remaining ingredients, and bring to a boil
• Reduce to a simmer, cook until the moisture has been absorbed
• Fluff with a fork and cool

• Preheat an oven to 400℉
• Toss the grape tomatoes in a bowl with the olive oil, salt and pepper to coat
• Place in a small baking dish and roast for 30 minutes in the oven or until the tomatoes blister and begin to char

• Combine the spinach and the avocado ranch in a mixing bowl, mix well
• Divide the spinach between 4 bowls
• Add 1/2 cup of the quinoa, roasted tomatoes, Florida sweet corn salad, guacamole and quesadilla cheese to the top of the spinach like wedges in a pie
• Place the arugula in a high pile in the center of the salad and garnish with the tortilla chips