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.