CHEF’S TABLE – TEMPLE

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Chef-QCHEF Quinton Noel
RESTAURANT TEMPLE
FACTS  Sous Chef Quinton has been with Temple since its opening a year ago.  He’s got hands-on training, working in the culinary field for 15 years.

SOMI kitchens
Recipes from our Town Center Chefs

Q&A-salad

Q & A Salad

INGREDIENTS FOR A SINGLE SERVING:

6 oz. Quinoa
6 oz. Arugula
2 oz. Beets (steamed & cooled)
2 oz. Cherry tomatoes (halved)
2 oz. Chick Peas (steamed & cooled)
1 oz. Raisins
Pinch of Mint (Chiffonade)
Pinch of Parsley (Chiffonade)
1 oz. Sliced Almonds
1 oz. Hemp

PREPARATION:

Mix quinoa and arugula in a prep bowl.
Next add the beets, tomatoes, chick peas and raisins.
Add the mint and parsley and then mix.
Place in a presentation bowl or plate.
Garnish with almonds and hemp.
Enjoy a healthy salad from Temple!

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