Receta Wine & Food Festival and Warm Quinoa Eggplant Salad
This weekend Kurt took me to Tacos & Tequila night at the Wine & Food Festival in New York City hosted by Bobby Flay. Out of a selection of approximately 50 varieties, we sampled over 20 before calling it quits. There were Pork Belly BLT Tacos, Middle Eastern Beef Taco with Pomegranate-Tahini Sauce, Mini Cubanos, Pork Carnitas, Pulled Oxtail Tacos, Braised Rabbit Mole Rojo Tacos, Surf & Turf Tacos and Bobby Flay’s creation Pork Taco with Pomegranate & Pineapple to name a few.
The highlight of my night was getting my picture taken with the host himself. I wish it came out perfectly clear but with 50 others lined up for the same thing and only one shot in the dark to make it work I give the props to my wonderful hubby and the iphone.
It was a night to remember, fun and full of excitement.
Although this recipe has nothing to do with anything I ate this weekend, it certainly is a good way to get back to eating clean.
Although I am sort of skipping my usual WIAW party hosted by Peas and Crayons this week, I still want you guys to make sure you check out other delicious posts by WIAW bloggers.
Wine & Food Festival and Warm Quinoa Eggplant Salad
- 1 cup quinoa, cooked
- 2 cups chicken stock (or vegetable stock for a vegetarian version)
- ½ apple, like Granny Smith or Golden Delicious
- 1 eggplant, cut into 1 inch cubes
- fresh parsley, finely chopped
- ¼ cup extra virgin olive oil, plus 1 tbsp
- 2 tbsp apple cider vinegar
- 1 tsp ground cumin
- ⅛ tsp cinnamon
- salt & pepper to taste
Preheat oven to 350 degrees. Drizzle eggplant with a tbsp of olive oil and roast until golden.
Cook quinoa in stock according to package directions. Tip: I use my rice cooker – just ass quinoa and stock and cook as you would rice.
Mix olive oil, vinegar, cumin, cinnamon, salt and pepper in a small bowl. Set the dressing aside.
In a mixing bowl combine warm quinoa, apples, eggplant, fresh parsley and the dressing. Mix gently to combine. Serve warm or cold.
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