Door County Chefs would like to share The Cookery’s recipe for its popular Red Quinoa Salad with Smoked Paprika Dressing. Dick and Carol Skare feature this recipe in their restaurant when they have locally raised greens, squash, beets, mint and tomatoes from Sully’s Produce of Sturgeon Bay. The vegetables in this recipe can be adjusted based upon the produce that is available and in season. The Cookery is located in downtown Fish Creek. Newly remodeled after a devastating fire, the restaurant is better than ever. The Skares pride themselves on using locally grown products and being active in the popular “Door County Buy Local” movement.
Red Quinoa Salad with Smoked Paprika Dressing
1 cup red quinoa, rinsed, drained
¼ cup packed chopped mint
¼ cup tarragon vinegar
2 ½ tsp smoked paprika
½ cup olive oil
½ cup thinly sliced patty pan squash
½ cup roasted beets, cut into wedges
¼ cup sliced green onions
½ cup halved red cherry tomatoes
½ cup halved yellow cherry tomatoes
3-4 cups mixed greens
¼ cup crumbled feta
Place quinoa in a large saucepan, add water to cover quinoa by one inch, salt to taste. Bring to a boil. Reduce heat to medium-low; cover and simmer until quinoa is tender, about 15 minutes. Drain. Chill until cool.
To make the dressing, whisk mint, vinegar and smoked paprika in small bowl. Gradually whisk in oil. Season with salt and pepper to taste.
Combine patty pan squash, roasted beets, green onions, and cherry tomatoes in a bowl. Add quinoa and toss to blend. Pour dressing to taste over salad, toss to coat. Place mixed greens on plates, top with vegetable/quinoa mixture, and sprinkle with feta.
Recipe serves four.
The Cookery•920–868–3634•4135 Hwy 42•Fish Creek, WI 54212
