So, if I were on Chopped and plated my dinner from Tuesday night, Alex or Amanda or Scott OR ANYONE would have taken a bit and said, “This dish is not cohesive.” That’s what I get for trying to cram too many ingredients into one meal. That being said, two of the three elements worked together and all three were delicious.
The oven roasted shrimp in an asian soy marinade pair easy with korean soybean paste roasted green beans with a ginger sauce. Delicious but that’s not what I want to focus on.
The real winner for me was the Quinoa Salad with Peaches and Pickled onions. Bright, sweet, tart and nutty. A perfect combination and something that would pair extremely well with a rich pork chop. I plan doing just that later on this week with the salad left overs.
Quinoa Salad with Peaches and Pickled Onions
- 1 cup of quinoa
- 1 medium red onion, sliced 1/4 inch thick
- 1/2 cup of apple cider vinegar
- 3 tablespoons sugar
- 2 large, ripe peaches cut into 1/2 inch pieces
- 1/2 box of baby arugula
- 2 cups of cherry tomatoes, sliced in half
- 1/2 cup of chopped chives
- 4 teaspoons of kosher salt
- Bring 2 cups of water and quinoa to a boil in a medium sauce pan. Cover and reduce the heat and cook until the quinoa is tender – about 10 minutes. Turn off the heat, keep quinoa covered and let sit for 15 minutes.
- Place onion in a small bowl. Bring the vinegar, sugar and salt to a boil in a small saucepan until the sugar and salt have dissolved. Pour pickling liquid over the onions and let sit for 20 minutes. Once 20 minutes have passed, drain the onions and reserve the pickling liquid.
- Toss the pickled onion, peaches, arugula, tomatoes, chives and 3 tablespoons of the pickled liquid together in a large bowl. Season with salt and pepper and add more pickling liquid if you would like. Fold in the quinoa and top with the remaining chives.
- Serve alongside steak or pork – anything rich and fatty will balance nicely with the acidity of the pickling liquid.