SALAD - Quinoa Couscous Bowl by Brett Yamashiro, Sous Chef, JPL

By RHagan

Ingredients

• 1 COUSCOUS BOWL (yield 1 serving)
• 1/4 1/4 1/4 c quinoa
• 1/4 1/4 1/4 c couscous
• 7-8 7-8 7-8 calamata olives
• 5-6 5-6 5-6 cherry tomatoes, cut in half
• 1 1 handful 1 small handful of alfalfa sprouts
• 1/2 1/2 1/2 avocado
• to to taste
• to Pepper & Almond Drizzle, to taste
• 1 PEPPER & ALMOND DRIZZLE (yield 1 cup)
• 1 1 1 large roasted red bell pepper
• 1 1 1 garlic clove, crushed
• 1/2 1/2 1/2 c slivered almonds, toasted
• 1/4 1/4 1/4 c tomato puree
• 2 2 2 tbsp chopped flat-leaf parsley
• 2 2 2 tbsp sherry vinegar
• 1 1 1 tsp smoked paprika
• 1/2 1/2 1/2 tsp cayenne pepper
• 1/2 1/2 1/2 c extra-virgin olive oil
• to sea salt, to taste
• to ground black pepper, to taste

Details

Servings 1
Preparation time 15mins
Cooking time 20mins

Preparation

Step 1

Place the quinoa in a pot with 1/2 tsp of salt and bring boil. Turn down to a simmer and let cook until tender (15-20 minutes). Strain excess liquid and set aside to cool. Place the couscous and 1/2 tsp of salt in a heat proof bowl and pour boiling water to just cover the couscous. Cover with plastic wrap tightly and let sit for 5 minutes. Using paring knife cut lengthwise around the avocado and separate the two halves. Separate the skin from the flesh with a spoon and slice into wedges. To plate, mix the couscous and quinoa together and top with olives, tomatoes, alfalfa, and avocado. Finish with the drizzle.

Red Pepper & Almond Drizzle

Pulse first 8 ingredients in a food processor until very finely chopped. With motor running, slowly add oil; process until smooth. Season with salt and pepper. The drizzle can be made ahead of time and stored in the fridge for up to one week. Use only 1½ tbsp more or less of drizzle for 1 serving.