Gwillimdale Cookbook (8.5 x 11 in) - Flipbook - Page 18
Fall Harvest Bowl
Ingredients
Bowl:
1 cup of quinoa, cooked according to package directions (yields about 2
cups of cooked quinoa)
2 tablespoons canola oil
4 Gwillimdale Farms carrots, peeled and cut on the diagonal into ½-inch
thick pieces
4 Gwillimade Farms red or white onions (or a combination of both),
peeled and cut into ½-inch thick wedges
4 Gwillimade Farms beets, peeled and cut into ½ inch-thick slices
2 tablespoons chopped fresh rosemary or 1 teaspoon dried rosemary.
4 boneless, skinless chicken breasts
4 cups baby arugula
Salt/pepper to taste
Optional: pomegranate arils for garnish
Dressing:
½ cup tahini
2 tablespoons of lemon juice (about the juice of one lemon)
1 tablespoon of maple syrup
1 clove of garlic, minced
Salt/pepper to taste
Hot water
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www.gwillimdalefarms.com
www.gwillimdalefarms.com
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