#TasteofThursday Summer Quinoa salad from Chef Jenna Pillon of Terrafina at Hester Creek

Quinoa Salad

 

Citrus Vinaigrette (makes 500ml)

100ml apple cider vinegar

10g shallots (peeled, chopped)

8g dijon

45ml orange juice

20ml lemon juice

30g honey

½ tsp salt

350ml grapeseed oil

 

Beetroot & Apple Puree (makes 500ml)

10ml grapeseed oil

50g onions (large diced)

50g green apple (peeled and diced)

300g beets (peeled and diced)

50ml white wine

20ml apple cider vinegar

15g sugar

¼ tsp salt

water (to cover)

 

300g Quinoa

1 Green Apple

1 Cucumber

50g Beluga Lentils

1 clam shell Pea Shoots

50g Goat Feta

 

Instructions:

Citrus Vinaigrette

In a blender measure out all ingredients except for the oil.

Blend until smooth, then while the blender is still running, slowly add oil to emulsify

taste

Beetroot & Apple Puree

sweat onions in oil for 10mins

deglaze with white wine, add apples, beets, water to cover, sugar, salt and vinegar

cook for 40mins or until very tender, puree until very smooth

taste and cool

Quinoa

Bring a pot of water with a pinch of salt to a boil and add in the quinoa. Turn to down to medium heat and cook for 9-10mins. (Until tender) Strain from the excess liquid and cool on a sheet pan.

Beluga Lentil Sprouts

Rinse the lentils in cold water. Then place lentils in a jar with 300ml of cold water. Let the lentils soak for 12 hours at room temperature. Strain from the water, cover the jar with cheesecloth. Rinse the lentils twice a day for 3 days. Do a final rinse and strain and place in the fridge.

 

To assemble the salad.

Slice the cucumber and julienne the apple.

Mix the quinoa, cucumber and apple in the citrus vinaigrette.

Have some fun with the beet puree and place on the place however you like, then spoon the quinoa mix on to the plate as well. Make sure you can still see the puree, don’t hide that beautiful colour. Then dress the pea shoots in the citrus vinaigrette and place on top of quinoa and garnish with lentil sprouts and crumbles goat feta.

 

Executive Chef Jenna Pillon

Born and raised in Salmon Arm, BC, Jenna realized her passion for food as a young girl and started cooking professionally in high school. Jenna has led a distinguished career in the Okanagan working with some of the top chefs in the valley, moving to take on the role as Restaurant Chef at Terrafina in 2014. Jenna’s competitive nature, hard work and talent won her 1^st place at the 2012 Canadian National Junior Culinary Challenge in Halifax, she went on to place 2^nd in Las Vegas at the Hans Bueschkens Young Chef Challenge where she represented Canada, cooking against talented chefs from across North and South America. Jenna finds being a Chef in the Okanagan rewarding in so many ways, but the support, collaboration and harmony of working with fellow chefs throughout the valley is what she really loves. Ultimately this is what will give our culinary industry in the Okanagan longevity.

Facebook:  Jenna Pillon

Instagram: jennapillon_jp

 

Terrafina is located in the former Hester Creek tasting room that has been re-designed by award winning designer Judith Park of Vancouver, BC.

Terrafina’s 47 seat restaurant provides an intimate setting with the old brick features, existing wooden pillars and iron chandelier inside. With an additional 24 seats on our patio that is surrounded by gardens and covered with lush vines, it not only captures the recognizable character of Hester Creek Estate Winery but a setting much like you would find in a villa overlooking the hills in Tuscany.

Meaning ‘from the earth’, our friendly Tuscan inspired menu will have you arriving as guests, but leaving as friends. Comfortable Old World charm with an injection of New World approach inspires everything from Terrafina’s décor to the way we prepare our pizza dough and present our traditional Antipasto platter. Whether on a wine tour with a group or an intimate dining experience Terrafina at Hester Creek Estate Winery will lay the setting in true Tuscan style.

Open from March thru December we pride ourselves on capturing the true essence of the Okanagan’s seasons. From the abundance of the local fruit and produce to the extensive varietals of the local vineyards we aim to bring the best of the seasons to the table throughout your dining experience.

Facebook:           Terrafina Restaurant

Twitter:                @terrafinaresto