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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



·         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


·         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

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