Tuesday, June 18 2013, 10:06 AM MDT
Quinoa, Farro, and Strawberry Salad
As Aired On June 22, 2012
Recipe by Chef Buzz Willey from Pallet Bistro
Quinoa, Farro, and Strawberry Salad:
½ cup faro
¼ cup extra firm tofu
½ cup cream (substitute ½ cup almond milk for vegan)
½ cup almonds
Extra Virgin Olive Oil tt
1.) For the quinoa place 2 cups of water to one cup of quinoa bring to a boil reduce to a simmer, cover and allow the water to be absorbed.
2.) For the farro use about 4 cups water to one cup farro, bring to a boil lower to a simmer cook until farro is tender, about a half hour.
3.) Remove the tofu from the water, score the tofu. Line a pan with paper towel and place the tofu on the paper towel, place another paper towel on the tofu and a pan above it. We are pressing the tofu to release as much water as we can, set the tofu aside.
4.) Place the avocado, banana, and cream in a blender (or almond milk to make it vegan). Blend until smooth, place in fridge and allow cooling. 5.) Tear the parsley by hand, and chop the chives. Cut the strawberries to desired size and set aside.
6.) Toast the almonds allow to cool, and give them a rough chop.
7.) In a mixing bowl mix the cooked farro, quinoa, tofu, chive, parsley gently adding EVOO and salt to taste.
8.) Take the avocado banana cream and spread it on the plate, place the quinoa salad on top as desired line the strawberries above and sprinkle the almonds for garnish.
(copyright 2012 Sinclair Broadcasting Group)