About the Dish

3/4 cup Quinoa
1 Edward & Sons Low Sodium Veggie Bouillon Cube
5 ounces Coconut Milk
1 tablespoon Tomato Paste
1 teaspoon Apple Cider Vinegar
1 tablespoon Nutritional Yeast
1 teaspoon Ground Tumeric
2 ounces Greens
3 ounces Sweet Peppers
2 ounces Dried Apricots
2 tablespoons Sun-Dried Tomatoes
1 tablespoon Spice Blend
3 sprigs Parsley
Per Serving
Calories 500
Total Fat 20 g
Saturated Fat 6 g
Trans Fat 0 g
Cholesterol 0 mg
Sodium 530 mg
Total Carbohydrates 72 g
Dietary Fiber 11 g
Sugar 23 g
Protein 13 g
Chef Zu

Chef Zu is a plant-based Farm-to-Table Chef as well as Certified Holistic Nutritionist.

Chef Zu is a Holistic Nutritionist, Urban Agriculturalist & Plant Based Chef who focuses on providing "Health & Wellness" to less fortunate communities through facilitating programs based around culinary arts, agriculture and nutrition. Chef Zu has a passion and love for studying the science of plant based foods and using the most nutritious ingredients to create amazingly flavorful vegan and raw cuisine. There is an unmentioned art to substituting plant based ingredients in dishes that were once made with meat and/or animal products such as milk, eggs, cheese & butter. Chef Zu is always looking to master this art. Chef Zu has facilitated innovated food programming for Morehouse School of Medicine, Atlanta Public Library System, Kirkwood Boys & Girls Clubs, Georgia Food Oasis, Morehouse College, Fulton County Commissioners Office, City of Atlanta Department of Sustainability, City of Atlanta Department Constituent Services, Carver Neighborhood Market, Frank McClarin High School, Gilliam's Community Garden, Lithonia Farmer’s Market, The Covenant House, Atlanta Housing Authority, Aglanta, Truly Living Well, Georgia Organics, Food Well Alliance and many more non-profits, community based organizations and initiatives.

Dry Cider

A spiced quinoa bowl featuring apricots can't have a gluten accompaniment—it also cannot have something so flavored that it overpowers the apricot flavor. We suggest a dry cider that will bring a crispness to let the apricot still shine.

Bold Rock Premium Dry Cider, Mill Rock, NC

Biancolella - Ischia, Italy

Biancolella is indigenous to the Gulf of Naples. It’s a well-kept secret amongst us sommeliers. It has vibrant notes of peach, lemongrass, and herbs that not only complement the quinoa and herbs, but the floral aspect of the wine helps balance the spices in the dish.

Casa d’Ambra Frassitelli Biancolella, Ischia, Italy

METHOD

1
• Place a saucepan over medium-high heat. Add quinoa, 1 1/2 cups water, bouillon and 1 teaspoon olive oil. • When water boils, reduce heat. Cover, and simmer until quinoa is tender water is absorbed, about 15 minutes. • Fluff quinoa with a fork.
2
MISE EN PLACE • Discard pepper stem and seeds. Dice flesh. • Slice apricots. • Discard any tough greens stems. Cut or tear leaves into bite-size pieces. • Pick and chop parsley leaves.
3
While quinoa cooks, in a bowl, whisk together coconut milk, tomato paste, 1 tablespoon olive oil, vinegar, nutritional yeast, turmeric, 1/4 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper.
4
To quinoa, fold in greens, peppers, apricot, sun-dried tomato, 2 teaspoons olive oil, quinoa spice and 1/4 teaspoon kosher salt.
5
• Divide quinoa mixture between 2 bowls. • Drizzle each with 2 tablespoons dressing. Garnish with parsley. • Serve with remaining dressing as desired. Enjoy!

NEVER MISS OUT AGAIN, OPT IN TO RECEIVE OUR NEWSLETTER