The grain may be ancient, but theses fabulous flavors are current and on trend! Fresh cherries, quinoa, feta cheese and so much more come together with added crunch from our flaky phyllo shells, yum!
4 packages (15 count, each) Athens® Phyllo Shells
1/4 cup apricot preserves
2 tablespoons apple cider vinegar
2 tablespoons olive oil
1/4 teaspoon Dijon mustard
1/4 teaspoon salt
7 ounces + 1 tablespoon water, divided
1/2 cup quinoa, uncooked
1/2 cup fresh cherries, pitted and quartered
1/2 cup edamame, steamed to al dente
1/4 cup celery, chopped 1/4″ – 1/2″
2 tablespoons red onion chopped 1/4″ – 1/2″
1 heart of palm, (canned, drained) chopped 1/4″ – 1/2″
1/4 cup feta cheese, crumbled
1 tablespoon dill, chopped
2 tablespoons mint, chopped
1/2 cup micro greens
2 tablespoons pecans, chopped
zest of one lemon
Preheat oven to 350°F. Place phyllo shells on a baking tray and bake 3-5 minutes.
Using a blender or food processor, blend preserves, vinegar, olive oil, Dijon, salt and 1 tablespoon water 25-30 seconds or until dressing is emulsified.
In a medium saucepan, bring 7 ounces of water and quinoa to a boil. Cover, reduce heat and simmer 10-12 minutes or until all water is absorbed. Remove from heat, keep covered and set aside for 5 minutes. Fluff with a fork and stir in approximately 1/2 of the dressing. Allow to cool.
Mix in cherries, edamame, celery, red onion, heart of palm, feta, dill and mint. Stir in half of remaining dressing, reserving the rest, preferably in a squeeze bottle. Chill for at least 30 minutes.
Distribute microgreens in the phyllo shells. Spoon quinoa salad into each. Top with pecans and lemon zest. Drizzle with a little more dressing and serve.
Serving size: 1 shell (17g), Amount per serving: Calories 30, Total Fat – 1.5g, Saturated fat – 0g, Trans Fat – 0g, Cholesterol – 0mg, Sodium – 35mg, Dietary Fiber – 0g, Total Carbohydrate – 4g Sugars – 1g, Protein – 1g, Vitamin D –0%, Potassium – 0%, Calcium 0%, Iron 0%