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Quinoa & Whipped Feta Lettuce Cups

Recipe type: Salad



6 ounces
3⁄4 cups
Crème Fraiche
3 teaspoons
Lemon Juice (from approx. ½ lemon)
4 cups
8 cups
1 cup
Dried Apricots (diced)
1 cup
Dried Currants (softened in hot water and squeezed dry)
2 tablespoons
Chives (snipped)
Yellow Pepper (diced)
Lemons (zest)
4 tablespoons
Lemon Juice
1⁄8 cup
Cilantro (finely chopped)
1 teaspoon
Hungarian Paprika
1 teaspoon
Ground Cumin
1 teaspoon
Ground Coriander
16 tablespoons
Fresh Olive Company of Provence French Olive Oil
3 packages
Tempeh (12/8 oz pieces)
Heads Hydro Boston Lettuce
Vegetable oil for frying


For Whipped Feta: Combine all of the ingredients in a blender and pulse for 15 seconds, until smooth and creamy. For Quinoa Salad: rinse the quinoa thoroughly in a bowl of cold water, then strain and rinse again under running tap water. Bring a pot of water to a boil, season, and stir in quinoa. Lower the heat and cook, covered, for 15 minutes. Taste—the grains hould have split, showing the opaque germ and should be al dente. Pour into a strainer and drain. While the quinoa is cooking, cut the apricots and peppers. Toast the pumpkinseeds in a dry pan until fragrant. Place all ingredients in a bowl. For the vinaigrette: whisk together all ingredients and drizzle into the quinoa salad, adjusting the flavor as needed. For the Tempeh: Slice tempeh into strips and toss in vegetable oil and pan fry until golden and crispy. To Serve: Place a lettuce cup on a plate. Scoop ¼ cup of Quinoa Salad into the cup, top with 3 sliced of crispy tempeh, drizzle with Sakurauchi Sa Soy Glaze, and add a dollop of Kilchurn Estates Apricot Preserve and some whipped feta. Garnish with thinly sliced chives.