Linda Voorhis - Veganification

Roasted Tomato, Grilled Corn,and Quinoa Salsa

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Ingredients

• 2/3 cups pecans, smoked and roughly chopped
• 2 teaspoons Liquid Smoke
• 1-1/2 cups tri-color quinoa
• 3 cups unchicken broth
• 1/3 cup plus 1 tablespoons Whole Fruit Persian Lime Olive Oil, separated
• 2 pints grape tomatoes
• 4 cloves garlic, minced
• 1/8 cup plus 2 tablespoons Sicilian Lemon white Balsamic vinegar
• 2 teaspoons unrefined dark brown sugar
• ½ teaspoon dried oregano
• 3 ears fresh corn-on-the-cob
• 1-1/2 cups microgreens or sprouts
• 1 small red onion, chopped
• 3 tablespoons fresh tarragon, minced
• 2 teaspoons mustard
• Sea salt and freshly ground black pepper to taste

Instructions

“Smoke” the pecans
1. Add 1/4 cup water to the liquid smoke.
2. Toss liquid with pecans.
3. Allow to sit and marinate for at least 1 hour, tossing frequently.
4. Drain pecans and pat dry.
5. Toast pecans in dry sauté pan until dry and fragrant. Do not burn. Remove from heat and allow to cool in a bowl.
6. If using whole pecans, roughly chop to keep in larger pieces.
Cook quinoa:
7. Rinse quinoa under cool water in a fine-mesh sieve.
8. Add quinoa to large saucepan.
9. Add unchicken broth.
10. Cover and bring to a boil, then reduce to a gentle simmer, cracking the lid slightly ajar.
11. Cook for 15-20 minutes, or until done. When done, quinoa should have become somewhat translucent and have a tail; and water should be absorbed.
12. Remove from heat and put into a bowl to cool. Fork to fluff quinoa.
Roast tomatoes:
13. Preheat oven to 475 degrees Fahrenheit.
14. Whisk together 1 tablespoon olive oil, garlic, 1 tablespoon balsamic vinegar, dark brown sugar, and dried oregano.
15. Toss tomatoes in marinade.
16. Line cookie sheet with aluminum foil and spray with olive oil.
17. Put tomatoes on cookie sheet, and roast in oven for 10-12 minutes, or until done. Tomatoes should take on a slightly charred tone, and begin to pop.
18. Remove from oven and allow to cool.
Grill Corn:
19. Preheat cast iron grill pan on stovetop, or preheat outdoor grill.
20. Remove husk to remove silk.
21. Using 1 tablespoon olive oil, brush the ears.
22. Grill until corn is slightly charred and just cooked, but not soft. You want the corn to retain some crunch.
23. Allow to cool
24. Cut corn off cob and add to tomatoes.
Assemble:
25. To the bowl of tomatoes and corn, add the quinoa, pecans, micro-greens or sprouts, red onion.
26. In a small mixing bowl, whisk together the 1/3 cup olive oil, 1/8 cup balsamic vinegar, tarragon, mustard, salt, and black pepper.
27. Pour dressing onto quinoa mixture, and gently toss to coat.
28. Refrigerate.
29. Best served at room temperature.