Lunchbreak: Centered chef makes quinoa griddle cakes with tomato jam and avocado

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Centered Chef
177 North Ada St., Suite 101
Chicago, IL 60607
(312) 226-2433

March 27: Vegan 101
April 20th: Farm to Fork Lamb Butchering Class

Quinoa Griddle Cakes with Tomato Jam and Avocado
Serves 6
Yields 12 patties

1 cup onion, chopped
1 tsp. olive oil
2 1/2 cups quinoa, cooked
4 eggs
1/2 tsp. kosher salt
1/3 cup parsley, chopped
1/3 cup Parmesan cheese
3 cloves garlic, minced
1 cup whole grain bread crumbs
1 Tbs. olive oil

1/4 cup prepared tomato jam
1 ripe avocado

Heat sauté pan over medium high heat. Add first amount of olive oil and onions. Cook until onions turn translucent, about 5 minutes. Add garlic and cook until just fragrant. Remove pan from heat and allow mixture to cool. Combine quinoa, eggs, parsley and parmesan cheese with onion and garlic mixture in a medium bowl. Stir in breadcrumbs and let sit for 5 minutes.Form mixture into 12, 1-inch thick patties. Heat second amount of olive oil over medium high heat in another sauté pan.  When oil begins to shimmer, add the patties. Brown the patties on each side, making sure to cook them all the way through. Garnish with 1 tsp. of tomato jam and avocado slice.

Baby Spinach Salad with Lemon Tahini Vinaigrette
Serves 6

For the Lemon Tahini Vinaigrette:
1/4 cup tahini
3 Tbs. grape seed oil
3 Tbs. fresh lemon juice
2 Tbs. parsley
1 pinch cayenne
1 pinch sugar
salt to taste
Water, as needed

For the Salad:
6 cups baby spinach
2 blood oranges, outside peel removed, cut into segments
1/2 small red onion, cut into thin strips 1/8” wide, soaked in ice water

For the Lemon Tahini Vinaigrette:
Whisk together all ingredients in a small bowl.  Add water, 1 tbsp. at a time, to thin to desired consistency.  Refrigerate until needed.

To Assemble:
Toss baby spinach with vinaigrette. Garnish with orange segments and red onion.

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