Smoked Quinoa Salad with Tabouleh

Ingredients

Recipe & Photo Courtesy of Chef Damien Murphy

Tomato Water/Tea:

Tabouleh:

Combine all ingredients:

Slow-Roasted Tomatoes:

Directions

Tomato Water/Tea:

  1. Puree tomatoes and place triple-ply cheesecloth in chinois.
  2. Pour pureed tomatoes in center of cheesecloth resting on a bain-marie or appropriate container that allows tomato puree to drain and refrigerate overnight.
  3. Season resulting tomato tea with salt and sugar.

Tabouleh:

Combine all ingredients:

Slow-Roasted Tomatoes:

  1. Combine roasted garlic cloves and their residual oil in a pan with tomatoes. Roast in oven at 250°F for 8 minutes or until tomatoes pop.
  2. Finish with lemon juice, basil chiffonade and salt to taste.

Assembly:

  1. Combine tomato tea and liquid smoke. Cook Sunrise Blend per InHarvest directions with the addition of the tomato tea and smoke mixture; allow to cool.
  2. Place whole leaves of Bibb lettuce in the bottom of a plate, and top with cooked Sunrise Blend mixture.
  3. Spoon 2 tablespoons of tabouleh sauce over top of grains and finish presentation with 5-7 slow roasted tomatoes and their “sauce”.