sweetgreen winter market quinoa salad recipe

February 16, 2010

Feast your eyes on the Winter Market Quinoa Salad, just one of the highlights of our soon-to-be-unveiled Market Menu at sweetgreen Logan! Crafted and perfected by our very own Nic Jammet, this indulgent mixture recently hit the stage at the 11th Annual DC International Wine & Food Festival. As soon as your eyes regain focus, try your hand at the recipe!

Quinoa with mushrooms, balsamic roasted sweet potatoes, goat cheese, onions, baby mizuna & beet greens with balsamic yogurt dressing.

Salad Ingredients:

Add water and quinoa to rice cooker and turn on. Quinoa is ready when water is fully evaporated.

Coat sweet potatoes with half cup of balsamic dressing and 1 tbsp of garlic salt. Lay out on half of a sheet pan. Bake for 15 minutes at 400°F. Sweet potatoes should be browned and crispy.

Mix onions and mushrooms with 2 tbsp of oil and rosemary. Sauté in large skillet over medium fire for 10-12 minutes. Final mushrooms and onions should be crispy and darkened.

Assemble cooked sweet potatoes, mushroom mixture into quinoa. Mix in goat cheese, garlic salt and 1 tbsp of olive oil.

When fully mixed, add baby beet greens on top.

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Balsamic Yogurt Dressing:

Place all ingredients in a bowl and whisk vigorously to combine.

The mixture may separate as it stands; whisk before serving to restore consistency.

Sweetgreen Winter Quinoa Salad

December 15, 2009

Here is a perfect new salad recipe for the Holiday Season!

Red & White Quinoa with balsamic roasted sweet potatoes, roasted beets & kale, dried cranberries, toasted almonds & chives.

Salad Ingredients:

1 cup red quinoa (rinsed)
1 cup white quinoa (rinsed)
1 large sweet potato, diced small
1 large red beet, diced into cubes
1 bunch Kale- flat leaf
2 tablespoons of dried cranberries
½ cup toasted almonds
Squeeze of fresh lemon
Extra Virgin Olive oil
1 cup balsamic vinegar
Freshly chopped parsley or basil
Garlic Salt
Pepper to taste
½ pound of baby arugula or baby spinach

1. Bring 4 cups of water to a boil. Add the rinsed quinoa.
2. Lower heat to a simmer and let cook until the water is absorbed (about 15 minutes). About 5 minutes before it is done.
3. Remove from the heat and fluff the quinoa with a fork. Allow Quinoa to cool in large separate bowl.
4. Coat sweet potatoes and beets with balsamic vinegar and roast in oven at 375 degrees for 45 minutes. Then add to quinoa mixture.
5. De-stem the kale and cut into ribbons ½ inch thick. Add to warm quinoa mixture. The heat from the quinoa will wilt the quinoa.
6. Add cranberries, toasted almonds, parsely or basil. Give it a squeeze of fresh lemon, drizzle with a little olive oil and a splash of balsamic vinegar.
7. Add garlic salt and pepper.
8. You can either mix in a handful of baby arugula or spinach.

Look for the Quinoa Salad at a sweetgreen near you in January!

Thanksgiving Salad Recipe

November 23, 2009

With Thanksgiving right around the corner, we would like to share a salad recipe with you guys that’s perfect for the holiday: Baby spinach & mache with honey roasted turkey, roasted sweet potatoes, dried cranberries, and cornbread croutons with a white balsamic & black truffle vinaigrette.

Salad Ingredients:

½ pound baby spinach
½ pound mache
2 cups roasted turkey breast
1 whole sweet potato
1 cup dried cranberries
1 cup cornbread croutons
¼ cup honey
1 rosemary stem
¼ cup extra virgin olive oil
1 small cornbread loaf
**meat thermometer**

Preheat oven to 425ºF. Take raw turkey breast and butterfly into 1-inch thickness and marinate with honey, chopped rosemary, and pinch of garlic salt and ¼ cup of extra virgin olive oil. Place turkey on roasted dish and cook for 30 minutes or until the meat thermometer reaches 170ºF.  Remove from oven and let the meat rest for 15 minutes before slicing.

Peel sweet potato, and cut until ½ inch cubes, spread out on roasting pan and drizzle with extra virgin olive oil, pinch of garlic salt and fresh cracked black pepper.

Take cornbread loaf and cut into ½ inch cubes. Preheat oven to 450ºF. Place cornbread cubes in large bowl and drizzle extra virgin olive oil over all. Stir lightly but thoroughly so that all cubes are oiled. Spread evenly on a baking sheet. Toast in the oven for 7-10 minutes, turning once, or until cubes are browned the way you like them.

In bowl, combine Baby spinach, Mache, roasted sweet potato, dried cranberries, cornbread croutons and sliced turkey breast. Then drizzle the white balsamic & black truffle vinaigrette and toss to coat.

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Dressing Ingredients:

¼ cup white balsamic vinegar
1 clove garlic, crushed
¼ teaspoon pepper, freshly ground
½ teaspoon garlic salt
½ teaspoon dry mustard
½ cup extra virgin olive oil
½ teaspoon black truffle oil

Combine all ingredients together, then slowly whisk in olive oil until vinaigrette is fully incorporated.

Happy Thanksgiving from all of us at sweetgreen!