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DEL.ICIO.USRosemary Quinoa Salad - from R. Thomas' Deluxe Grill
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Thai Express Bowl (with Peanut Sauce and Rosemary Quinoa Salad)
From the Menu of ... R. Thomas' Deluxe Grill
1812 Peachtree St. N.W., Atlanta
404-872-2942
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
Ingredients:
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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
Instructions:
Rinse quinoa thoroughly. In a medium saucepan, place quinoa with 2 cups water. Bring to boil. Reduce to a simmer, cover and cook about 15 minutes, until water is absorbed. Stir in the bell pepper, onion, corn and peas. In a small bowl, whisk together the vinegar, lemon juice, water, mustard and rosemary. Stir into the quinoa mixture. Season to taste with seasoned salt, salt and pepper.
Nutrition:
Per serving: 202 calories (percent of calories from fat, 12), 7 grams protein, 38 grams carbohydrates, 4 grams fiber, 3 grams fat (trace saturated), no cholesterol, 225 milligrams sodium.
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Recipes in the same category:ATL restaurant recipes
Recipes from: R. Thomas Deluxe Grill