You are here
Quinoa & Whipped Feta Lettuce Cups
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.