This has nothing to do with the above, but I have to tell you all something awesome.
We came across the following on Facebook Saturday night and knew we had to get to our favorite local restaurant, Enoteca Adriano, right away.
The burrata special with roasted pumpkin and candied pecans made our eyes pop out of our heads, our mouths drop open and then a simultaneous squeal ensued.
Well, Saturday night slipped away from us and we were unable to make it there in time for the special.
Sunday arrived and we called Enoteca Adriano approximately six times trying to get ahold of Chef Franco. We had to know if the special for the evening on Saturday was being served again that night.
We didn’t give up that easily though! We called approximately five times on Monday, hoping and praying that Chef Franco would have the pumpkin burrata again.
Well, God does answer even the most ridiculous of prayers. They were serving the pumpkin burrata again last night!
We quickly grabbed Chris and Pearl and sprinted walked briskly over there. The wait was worth it.
It was creamier than all get out with the perfect touch of sweetness from the candied pecans and balsamic glaze. The savory roasted pumpkin brought the dish to a whole new level of scrumptious.
This was the most amazing burrata to ever grace my lips. Ah.May.Zing.
Now that I have made you all thoroughly jealous of last nights meal, I’ll get back to today’s featured recipe.
Salty salami, velvety soft provolone, pungent olives and much, much more fill this lovely quinoa salad.
Inspired of course by the ever popular antipasto salad you would typically have with lettuce.
Quinoa is awesome. It’s more filling than lettuce and can sit in your fridge for days, ready to be consumed.
Make a giant batch of this and eat it for lunch all week long.
Little Yellow Note: You may want to double this recipe if you have a Chris always-hungry man around.
Antipasto Quinoa Salad
1 cup quinoa
1 15-oz. can garbanzo beans
1/4 cup salami, cut in squares or cubes
1/4 cup provolone or swiss cheese, cubed
1/2 cup grape tomatoes, halved
1/3 cup green olives, halved
1/3 cup green onions, sliced
1/4 cup celery, diced
1/4 cup red wine vinegar
1/3 cup olive oil
1 tablespoon honey
Salt and pepper to taste
Bring quinoa and two cups of water to a boil then reduce the heat and simmer for about 10 minutes.
Meanwhile, for the dressing combine olive oil, red wine vinegar, honey, salt and pepper. Use an immersion blender or whisk to blend.
Once quinoa is cooled, add the beans, salami, cheese, tomatoes, olives, onions and celery.
Add the dressing and toss to combine.
You’ll make all your coworkers jealous when you bring this baby in for lunch!
From the Little Yellow Kitchen,