We just went to the North Georgia Mountains on vacation for a week. While there I used the red and black quinoa I won from Tammi Kibler’s site ‘Where To Buy Quinoa’. Red and Black are THE colors of the Georgia Bulldogs…and I happen to be a proud Georgia native:) The red quinoa is from Alter Eco and the Ancient Harvest black quinoa is from the Quinoa Corp or find both by looking here..
This pic illustrates both quinoa’s mixed in my new bowl from Mark of the Potter…. here are a couple of pics of the pottery available right now. There are over 30 artists featured in this wonderful shop!
My Georgia Bulldog Quinoa found it’s way here using Strawberries and Peppercorn
1 1/4 cups gf chicken broth
1/2 cup black quinoa
1/2 cup red quinoa
2 tbsp olive oil, divided
2 tbsp balsamic vinegar, divided
2 cups chopped strawberries, 1/2 cup saved for serving
1/4 cup chopped fresh parsely
1 small box of raisins
Peppercorn Goat Cheese, crumbled
In a saucepan boil broth over medium heat and add quinoa. Simmer on low, covered, for 15 minutes or until quinoa is tender. Remove from heat and set aside to cool. Fluff.
In a large bowl combine quinoa, strawberries, raisins and parsley. In another bowl whisk the remaining olive oil and balsamic vinegar. Drizzle over the quinoa mix and stir. Cover and refrigerate for atleast an hour.
To serve, use an ice cream scoop….tightly pack the quinoa in the scoop and let liquids drain back into the bowl. (This is best done with a rubber spatula) Then gently place on the salad plate. Carefully sprinkle the left over strawberries and crumbled peppercorn goat cheese over the quinoa. Top with fresh parsley!
Georgia Bulldog Quinoa