Quinoa with Fresh Market Veggies

Last week we had the honour of having Lorianne Cicchillio back as our Guest Chef. She the made an incredible quinoa salad that included Sannox Farm bacon, CrossWind feta, River City rhubarb, Woolerdale asparagus, C. Bruni & Sons green onions, Wren Lane honey, McClean Berry Farm strawberries and Waymac shiitakes. It has a hit! Many of you have been asking for the recipe, so along with some photos, here it is!

Algonquin Catering Gold and Black quinoa salad with shitakes and goat cheese feta 1 bunch of asparagus 1 box of pc organics gold and black quinoa 1 cup of shitakes stems removed 1 cup of strawberries diced 2 cloves garlic minced 1 bunch of green onions finely sliced 1/2 lb of low sodium bacon (optional) 1 cup of crosswinds farms goat cheese feat crumbled 3 tablespoon of extra virgin olive oil 1 tablespoons of sesame oil Method; Follow directions on box for PC quinoa and set aside to cool. Rub or brush your asparagus with 2 tablespoons of olive oil and grill on bbq for 6 minutes on medium heat turning after 3 minutes. Or roast in oven at 375 for 11 minutes. Saute shitakes in remaining oils In a pan till golden brown. Cook bacon in a pan with no oils on medium heat till crispy, pat dry and dice. Mix all ingredients in a bowl once cooled and add your favourite balsamic or sesame dressing to it. Healthier alternative juice of 2 lemons a little olive oil and cracked black pepper to taste. ENJOY!!!