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FARM TO TABLE – PUFFED QUINOA

Insights from KurSpa Posted March, 2018 Farm to Table | August 08, 2015

When you check out your Local Farmers Market at this time of year, you get so many delicious produce; especially fruits and vegetables grown here in the beautiful Okanagan Valley. Picked at the height of freshness, this is the best time to start cooking jams and pickling vegetables. Doing so means..

When you check out your Local Farmers Market at this time of year, you get so many delicious produce; especially fruits and vegetables grown here in the beautiful Okanagan Valley. Picked at the height of freshness, this is the best time to start cooking jams and pickling vegetables. Doing so means you can enjoy all the healthy goodness from the Okanagan Valley in the cold winter months. A little preserved summer treat on a cold, rainy day will give you a smile and good memories of those lazy days of summer.

RECIPE OF THE MONTH:

Puffed Quinoa (Serves 4)
Basil Lime Dressing:
15g Basil
15g Parsley
40g Coconut oil (solid state)
50g Rice Vinegar
30g Lime Juice (if you use a fresh lime you can include the lime zest!)
150g Extra Virgin Olive Oil
Add all ingredients in an insert and blend until everything is combined and smooth.
Finish with Salt and pepper.

Puffed Quinoa:
120 g Puffed Quinoa
2 ripe Heirloom Tomatoes
2-3 peaches, nectarine or apricot – or favorite fruit of your liking
240g of your favorite nut mix
Wash and clean micro greens, sprout, herbs or salad for garnish.
Slice tomatoes and fruits in wedges.
Mix the basil lime dressing with the puffed quinoa.
Torch or grill fruit wedges.

Plating:
Place Puffed quinoa on a plate. (I always prefer a kind of freestyle plating)
Arrange tomato, fruit and nuts on the plate and garnish with salad.
Enjoy!

When you check out your Local Farmers Market at this time of year, you get so many delicious produce; especially fruits and vegetables grown here in the beautiful Okanagan Valley. Picked at the height of freshness, this is the best time to start cooking jams and pickling vegetables. Doing so means you can enjoy all the healthy goodness from the Okanagan Valley in the cold winter months. A little preserved summer treat on a cold, rainy day will give you a smile and good memories of those lazy days of summer.

RECIPE OF THE MONTH:

Puffed Quinoa (Serves 4)
Basil Lime Dressing:
15g Basil
15g Parsley
40g Coconut oil (solid state)
50g Rice Vinegar
30g Lime Juice (if you use a fresh lime you can include the lime zest!)
150g Extra Virgin Olive Oil
Add all ingredients in an insert and blend until everything is combined and smooth.
Finish with Salt and pepper.

Puffed Quinoa:
120 g Puffed Quinoa
2 ripe Heirloom Tomatoes
2-3 peaches, nectarine or apricot – or favorite fruit of your liking
240g of your favorite nut mix
Wash and clean micro greens, sprout, herbs or salad for garnish.
Slice tomatoes and fruits in wedges.
Mix the basil lime dressing with the puffed quinoa.
Torch or grill fruit wedges.

Plating:
Place Puffed quinoa on a plate. (I always prefer a kind of freestyle plating)
Arrange tomato, fruit and nuts on the plate and garnish with salad.
Enjoy!

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