Crimson Bowl

This recipe was developed by chefs at University of Kansas during one of our product trainings.

Click here to view and print a PDF version of this recipe.

Servings: 2
Serving size: 1 bowl

Ingredients

1 Cup Quinoa
2 Ounces Garbanzo beans, rinsed, drained
2 Ounces Lettuce, chopped
4 Ounces Tofurky Oven Roasted Chick’n
1/2 Avocado, pitted, sliced

Pickled red onion
1/2 Red onion, julienne
¼ Cup Apple cider vinegar
¼ Cup White wine vinegar
¼ Cup Agave
¼ Cup Water
1 Orange
2 Tablespoons Salt
1 Tablespoon Red pepper flakes

Green Goddess Dressing
½ Tablespoon Basil
½ Tablespoon Parsley
2 Avocados
¼ Cup Oil
1 Teaspoon Agave
2 Teaspoons Salt
1 Teaspoon Cayenne pepper
1 Ounce Green onion
3 Tablespoons Lemon juice
1 Tablespoon Apple cider vinegar

Preparation

1. Cook quinoa in a saucepan at a 2:1 ratio for water about 20 minutes or until water has been absorbed.
2. Boil pickling liquid, squeeze orange and put in liquid during boil for about 15 minutes.
3. Pour pickling liquid over red onion, let sit at least two hours.
4. Take avocado, basil, parsley, vinegar, lemon juice and agave, add to a blender with spices and then blend while slowly adding the oil.
5. Cook Tofurky chick’n in a skillet with a small amount of canola oil, salt and pepper to taste.
6. Plate ingredients with quinoa as the base. Top with lettuce, garbanzo beans, chick’n avocado, pickled red onion, and Green Goddess Dressing.