• Jay Bailey

Black Quinoa Salad


  • 1 cup black quinoa

  • 4 chicken breasts very thin

  • 3 teaspoons garlic powder

  • 2 teaspoons salt pink Himalayan

  • 1 pomegranate seeds removed

  • 1 box shimeji mushrooms ends cut off

  • 4 scallions chopped

  • 1/2 cup Balsamic vinegar

  • 2 tablespoons raspberry jam or honey

  • 1/4 cup extra virgin olive oil

  • 1 tablespoon freshly ground black pepper

  • 1 tablespoon toasted sesame oil

Directions:

Add quinoa and 2 cups of water to a medium sized pot on high heat and bring to a boil. Reduce heat to low, cover and simmer until tender and most of the liquid has been absorbed, 15 to 20 minutes.


Prepare a grill pan on high heat. Marinate chicken with 1 tablespoon olive oil, garlic powder and half the salt and place on grill pan. Grill for 3 minutes per side. Remove and Add mushrooms for 1-2 minutes, until golden.


In a large serving dish add the remaining olive oil and salt. Add the vinegar, sesame oil and jam (or honey) and whisk well with a fork. Add quinoa and mix well.

Place chicken, mushrooms, pomegranate and scallions on top and mix only right before serve.


Notes & Tips:

Shimeji mushrooms are beautiful unique mushrooms that are intense in flavor only when cooked. If you can't find them then use any mushrooms instead!




Pairing Notes:

Secret Reserve Shiraz 2016 is a wine with a deep royal purple color, rich in flavors of pomegranate, blueberries and raspberries with lingering spicy finish. The wine aged for 18 months in French Barrels and will continue to improve over the next few years.


Shiloh winery is situated in the heart of Israel’s oldest vineyards and they harvest grapes from quality vineyards in  Shiloh, Binyamin and other areas around the country according to Yechezkel, the prophets, prophecy: “כה אמר ה' אלוהים בהקבצתי את בית ישראל מן העמים.. וישבו על אדמתם... וישבו עליה לבטח ובנו בתים ונטעת כרמים"





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