#TasteofThursday Prawn and Quinoa Salad recipe from Glowbal

Prawn and Quinoa Salad

 

Yields two large salads

Ingredients:

2 tbsp grainy mustard

¼ cup apple cider vinegar

1 ¼ cup grape seed oil

½ cup of spinach leaves

½ cup fluid ounce of buttermilk

¼ avocado

1 tsp honey

Palm sized amount of Italian parsley

Palm sized amount of chive leaves

Palm sized amount of basil

Salt & Pepper to taste

¼ cup red quinoa

¼ cup white quinoa

1 cup chicken or vegetable stock

½ avocado

1 radish shaved paper thin

5 celery leaves

2 carrots shaved paper thin

8 slices of cucumber

4 small gem tomatoes

2 tablespoon marcona almonds

Pinch of sunflower sprouts

½ cup of baby kale

2 oz goat cheese

6-8 prawns of your choice

2 tbsp extra virgin olive oil

Buttermilk & Herb Vinaigrette Method:

Using a high powered blender, place the mustard, spinach leaves, herbs, honey, and vinegar in the blender and turn on high.  Slowly drizzle the oil and buttermilk into operating blender.  Add ¼ avocado last with seasoning. Set aside and store in the fridge.

Quinoa Method:

Place stock in a sauce pot and bring to a simmer with a pinch of salt.  Add the quinoa, cover and turn temperature to low.  Cook for 15-20 minutes until fully cooked. Fluff with a fork, set aside, and cool.

Final Method:

Cook prawns in a sauté pan with a pinch of salt and set aside. Place 2 ounces of dressing on each of your two salad plates as a base of your salads. In a bowl put 1 cup of cooked quinoa with two teaspoons of Buttermilk & Herb Vinaigrette and add a pinch of salt and pepper, mix thoroughly. Place a mold in the center of the dressing on the plates.  Put half the mixed quinoa inside each of the molds and press down with a spoon to compact. In a separate bowl add everything except the prawns, avocado, almonds, and cheese.  Mix with 2 tablespoons of extra virgin olive oil.  Place half the mixture on top of the quinoa in each mold then remove mold. Slice the ½ avocado and fan on top of each salad. Place goat cheese, almonds and prawns on top of the salad.

 

Ryan Gauthier Bio

In his role as Corporate Chef for Glowbal Restaurant Group, Ryan Gauthier oversees menu creation for all restaurants in the collection, including Glowbal, COAST Restaurant, Italian Kitchen Alberni, Italian Kitchen Park Royal, Trattoria Kitsilano, Trattoria Park Royal, Trattoria Burnaby,  Black+Blue, The Fish Shack, The Roof,  and Nosh.   In addition, Ryan acts as a mentor, offering guidance, support and experience, to his fellow chefs.

Ryan has had the opportunity to work with such notable chefs as Robert Byford, Tim Muellbauer, Kathleen O’Connor, and Bryan Fowke, and the training he received from each one has proven invaluable. He is passionate about his career and knows he is following his true calling. “Being able to have a job in which you make people feel good is very rewarding and I hope guests enjoy their meals as much as I enjoy creating them.”

 

Corporate Chef Ryan Gauthier.

www.glowbalgroup.com

@Glowbal_Group (Twitter & Insta)

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