Market District ‘Bulk Food’ Recipes

Quinoa Salad with Dried Fruit and Blood Orange Dressing

Serves: 4
Prep Time: 15 min.
Cooking Time: 10 minutes

  • 1 ½ cup Quinoa, dried – Bulk Foods Dept.
  • 1 cup Dried Cranberries – Bulk Foods Dept.
  • 1 cup Raisins – Bulk Foods Dept.
  • 1 each Onion, diced, roasted
  • ½ cup Fresh Parsley, chopped
  • 1 each Orange, juiced
  • 2 Tbls. Market District Blood Orange Olive Oil – Olive Oil and Vinegar Bar
  • 2 tsp. Kosher Salt
  • 1 tsp. Fresh Ground Black Pepper
  • 1 Tbls. Butter

1. In a sauté pan over medium/high heat add butter and onions and cook until browned about 5-6 minutes. Let cool.

2. In a stock pot cover Quinoa with water and simmer for 8-10 minutes until the kernel soften and double in size. Drain and Cool.

3. In a mixing bowl combine, Cranberries, Raisins, Onions, Parsley, Orange Juice, Blood Orange Oil, Salt and Pepper.

4. Enjoy.

Southwestern Farro Salad

Serves: 4
Prep Time: 15 min.
Cooking Time: 20 minutes

  • 1 ½ cup Farro, dried
  • 2 each Avocado, diced
  • 1 each Dried Ancho Chili, fine diced
  • 1 cup Corn Kernal, roasted
  • 2 Tbls. Fresh Cilantro, chopped
  • 1 cup Tomato, diced
  • 2 Tbls. Fresh Lime Juice
  • 1 Tbls. Market District Olive Oil
  • 2 tsp. Kosher Salt

1. Roast corn in 350˚F oven for 9-10 minutes or until lightly browned. Let cool.

2. In a stock pot cover Farro with water and simmer for 10-12 minutes or until softened( will still be firm).

3. In a mixing bowl combine, Corn, Farro, Ancho Chili, Cilantro, Avocado, Tomato, Lime, Olive Oil, Salt and Pepper.

4. Goes well with grilled Chicken of steaks

Vegetable Pasta Salad

Serves: 4
Prep Time: 10 min.
Cooking Time: 8 minutes

  • 3 cups Vegetable Spiral Pasta, dried – Bulk Foods Dept.
  • ¼ cup Marinated Mushrooms – Olive Bar in Cheese Dept.
  • ¼ cup Marinated Artichoke Hearts – Olive Bar in Cheese Dept.
  • ¼ cup Roasted Red Peppers – Olive Bar in Cheese Dept.
  • 10 clove Roasted Garlic – Olive Bar in Cheese Dept.
  • ½ cup Olive and Feta Mix – Olive Bar in Cheese Dept.
  • 1 Tbls. Market District Olive Oil
  • 3 Tbls. Market District Balsamic Oil

1. Cook pasta in boiling water for 8 minutes, drain and cool.

2. Cut mushrooms in half, red peppers in 1” pieces and garlic in thin slices.

3. In a mixing bowl combine all ingredients together and mix until evenly coated.

4. Enjoy.

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