{"id":8993,"date":"2015-08-04T14:25:47","date_gmt":"2015-08-04T21:25:47","guid":{"rendered":"https:\/\/somimag.com\/?p=8993"},"modified":"2015-08-04T14:26:14","modified_gmt":"2015-08-04T21:26:14","slug":"chefs-table-temple","status":"publish","type":"post","link":"https:\/\/somimag.com\/chefs-table-temple\/","title":{"rendered":"CHEF’S TABLE – TEMPLE"},"content":{"rendered":"<\/a>

CHEF<\/b> Quinton Noel
\nRESTAURANT<\/b> TEMPLE
\nFACTS<\/b>\u00a0 Sous Chef Quinton has been with Temple since its opening a year ago.\u00a0 He\u2019s got hands-on training, working in the culinary field for 15 years.<\/i><\/p>\n

SOMI<\/b> kitchens
\nRecipes from our Town Center Chefs<\/p>\nQ & A Salad\n

INGREDIENTS FOR A SINGLE SERVING:<\/b><\/p>\n

6 oz. Quinoa
\n6 oz. Arugula
\n2 oz. Beets (steamed & cooled)
\n2 oz. Cherry tomatoes (halved)
\n2 oz. Chick Peas (steamed & cooled)
\n1 oz. Raisins
\nPinch of Mint (Chiffonade)
\nPinch of Parsley (Chiffonade)
\n1 oz. Sliced Almonds
\n1 oz. Hemp<\/p>\n

PREPARATION:<\/b><\/p>\n

Mix quinoa and arugula in a prep bowl.
\nNext add the beets, tomatoes, chick peas and raisins.
\nAdd the mint and parsley and then mix.
\nPlace in a presentation bowl or plate.
\nGarnish with almonds and hemp.
\nEnjoy a healthy salad from Temple!<\/p>\n","protected":false},"excerpt":{"rendered":"

CHEF Quinton Noel RESTAURANT TEMPLE FACTS\u00a0 Sous Chef Quinton has been with Temple since its opening a year ago.\u00a0 He\u2019s got hands-on training, working in the culinary field for 15 years. SOMI kitchens Recipes from our Town Center Chefs INGREDIENTS FOR A SINGLE SERVING: 6 oz. Quinoa 6 oz. Arugula 2 oz. Beets (steamed &<\/p>\n

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