What’s For Dinner?
Rosemary Quinoa Salad - from R. Thomas' Deluxe Grill
(First star is lowest, fourth star is highest)
Thai Express Bowl (with Peanut Sauce and Rosemary Quinoa Salad)
From the Menu of ... R. Thomas' Deluxe Grill
1812 Peachtree St. N.W., Atlanta
Jim Thomas, general manager of R. Thomas’ Deluxe Grill in Midtown, developed this recipe with consulting chef Donna Gates, who helped the restaurant devise its health-oriented menu. The restaurant adds a touch of xantham gum to the dressing as a thickener, but it’s fine without it.
Cesar Villanueva, a longtime manager at R. Thomas, agrees that this recipe is a keeper. “It’s the best thing ever,” he says. The key is the Peanut Sauce, he says, which gets its kick from ginger and cayenne pepper. It’s mixed with stir-fried vegetables and the restaurant’s signature Rosemary Quinoa salad. “It’s different, and it’s gluten-free,” notes Villanueva.
Hands on time: 10 minutes Total time: 20 minutes Serves: 4
1 cup quinoa
1/2 red bell pepper, chopped
1/4 cup diced red onion
1/2 cup fresh corn (about 1 ear)
1/2 cup frozen peas, thawed
1 tablespoon apple cider vinegar
2 teaspoons fresh lemon juice
2 tablespoons water
1 1/2 teaspoons Dijon mustard
1 teaspoon chopped fresh rosemary
1/2 teaspoon seasoned salt, such as Herbamare
Salt and pepper to taste