Chef Braiden Mallon made a Fall Quinoa Salad. (see recipe below) Puckett’s Boat House is located at 94 E Main St, Franklin, TN 37064. Go to www.puckettsboathouse.com for more information. Harpeth River Swing is Saturday, October 6 from 6pm-10:30pm at River Circle Farm, located at 1041 Sneed Road W., Franklin, TN. For tickets and more information, visit http://www.harpethconservancy.org/events/riverswing.
Fall Quinoa Salad
2 c Red quinoa (cooked in herb stock)
2 c Butternut squash (large dice/roasted)
1 c Brussels sprouts (quartered/roasted)
1 c Gold beets (roasted/diced/marinated)
1 c Kale (chopped/marinated)
2 c Crimini mushrooms (quartered/roasted)
1 c Fennel (roasted/chopped)
1 c White beans (cooked in herb stock)
1 c Bacon (crispy/chopped)
½ c Red onion (diced)
1 ½ c Feta cheese (crumbled)
1 c Fresh parsley (rough chopped)
2 Lemons (zest & juiced)
¾ c Roasted garlic oil
1 c Dried cranberries (rehydrated)
1. Cook the quinoa until tender (approximately 10 minutes simmering).
2. Cool quinoa. Mix all prepared ingredients, minus feta and cranberries.
3. Season with salt and pepper to taste.
4. Garnish with feta and cranberries.
