Ann Arbor, MI Alumnae Chapter

Recipes

 

YUM!

Our events are sometimes potluck and fortunately our group has some people with amazing talent in the kitchen! Our favorites are showcased here.

from the June Executive Board Meeting - Theresa's Asparagus Quinoa Salad

Adapted from http://www.foodnetwork.com/recipes/bobby-flay

Ingredients

Vinaigrette:

·         1/4 cup red wine vinegar
·         1 tablespoon honey
·         1 tablespoon Dijon mustard
·         1/2 cup olive oil
·         Kosher salt and freshly ground black pepper 

Quinoa Salad:

·         4 cups vegetable stock
·         2 teaspoons chopped fresh thyme
·         2 cups quinoa
·         16 spears asparagus, trimmed
·         Olive oil, for brushing
·         Kosher salt and freshly ground black pepper
·         1 cup pitted Nicoise olives (or Kalamata olive pieces)
·         4 ounces aged goat cheese, shaved (Theresa uses fresh goat cheese)
·         1/4 cup chopped fresh basil

Instructions:

·         For the vinaigrette: Combine the vinegar, honey and mustard in a bowl and whisk until smooth. Add the olive oil and whisk until emulsified. Add salt and pepper to taste.

·         For the quinoa salad: Bring the vegetable stock to a boil and add the thyme. Stir in the quinoa, bring to a boil, reduce the heat to low, cover and simmer until cooked through, about 30 minutes. Remove from the heat and let sit 5 minutes. Fluff with a fork.

·         Brush the asparagus with olive oil and season with salt and pepper. Roast in pre-heated oven 425 degrees for ~10-15 minutes. (until you can pierce with a fork) Remove from the oven and cut into 1/2-inch pieces.

·         Transfer the quinoa to a large bowl, fold in the asparagus, olives, goat cheese, basil and parsley. Add just enough vinaigrette to moisten the salad; don't make it too wet. Transfer to a platter and drizzle with more of the vinaigrette.

Recipe courtesy Bobby Flay and Theresa Han-Markey

Last Updated: 06-19-2017 3:14PM EDT || Parent Organization Last Updated : NEVER