BY KRISTIN CELESTE SHROEGER
---- — This recipe features local produce from 9 Bean Rows, Providence Farm, Birch Point Farm and locally produced products from Food for Thought and Black Star Farms.
Quinoa and Bordeaux Spinach Salad with Mixed Berry Dressing
Farm fresh local flat leaf parsley
Local olive oil
Local mixed berry preserves
Farm fresh local red onion
Farm fresh local bordeaux spinach
Zest meyer lemon, mince zest and juice lemon. Remove parsley leaves from stems and mince 2 T. parsley. In a glass jar, mix 3 T. verjus, 2 T. olive oil, 1 T. mixed berry preserves, 1 T. minced parsley, 1 t. minced lemon zest, 1 t. lemon juice and season with sea salt and pepper to taste.
Add 1/2 c. dried quinoa to 1 c. water in a small saucepan and bring to a boil. Reduce heat to low, stir, cover and cook for 20 minutes. Remove quinoa from heat and stir in1 T. minced parsley, 2 t. lemon juice, 1 t. lemon zest and 1 t. olive oil. Stir well to combine, cover and let sit for five minutes.
Per salad, slice 1 T. red onions. Per salad, plate 3 c. spinach, 1/2 c. quinoa and red onion slices. Top with 1-2 T. dressing and season with sea salt and pepper.