C&RB CLUB RECIPE
Kale and Quinoa Cake
Yield: 2 servings
Amt Ingredient
½ cup dry quinoa
1 cup water
1 red bell pepper, small dice
3 scallions, julienned
2 cups kale, lightly sautéed
2 cups spinach, lightly sautéed
2 eggs
to taste salt and pepper
pinch cumin
1 grapefruit, segmented
1 watermelon radish, julienned
1 avocado, diced
citrus vinaigrette
Bibb lettuce leaves
Procedure:
- Boil quinoa in water until soft and tender.
- Combine next seven ingredients and form into 3-oz. patties.
- Sear on a flat grill, then bake in a 350-degree oven for 8 minutes.
- Place on top of Bibb lettuce leaves and garnish with grapefruit segments, watermelon radish and avocado.
- Drizzle with citrus vinaigrette.
For the citrus vinaigrette:
Yield: 6 cups
Amt Ingredient
2 garlic cloves, minced
1 small shallot, minced
2 tbsp. sugar
1 cup champagne vinegar
¼ cup orange juice
¾ cup blended oil (75% canola oil and 25% olive oil)
grated zest of ½ lemon, ½ orange and ½ lime
Procedure:
- Combine all ingredients except oil.
- Drizzle oil in slowly until emulsified.
Submitted by Adam Gordon, Executive Chef, Maroon Creek Club, Aspen, Colo.
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