JAZZ™ Apples - Now in season

Winter Power Bowl with JAZZ™ apple

  • Servings

    Makes: 2 servings

INGREDIENTS

  • 1 1/2 cup cooked quinoa*
  • 1 cup cooked farro*
  • 1 JAZZ ™ apple, small diced
  • 1/2 cup toasted chopped pecans
  • For the kale
  • 1 bunch kale, ribs removed and chopped
  • 1 tbsp extra virgin olive oil
  • 1/2 tsp kosher salt
  • For the carrots
  • 1 bunch carrots, peeled and sliced
  • 2 tsp extra virgin olive oil
  • 1/4 tsp kosher salt
  • For the vinaigrette
  • 2 tbsp extra virgin olive oil
  • 1 tbsp red wine vinegar
  • 1/4 tsp kosher salt
  • 20 turns fresh cracked pepper

METHOD

*To cook quinoa

  • In a small pot, warm 1 tsp extra virgin olive oil
  • Add about ½ cup of quinoa and toast slightly
  • Add 1 ½ cups of water, pinch of salt, and bring to a boil
  • Turn heat to medium/low, cover with a lid, and cook for approximately 15 minutes or until most of the liquid has absorbed
  • Remove from heat and allow to sit with the lid on for an additional 5 minutes to absorb and remaining liquid

*To cook farro

  • Bring a medium/large pot of salted water to a boil (should taste like the ocean)
  • Stir in ⅔ cup of farro and cook for 45 minutes
  • Strain remaining liquid and set farro aside

To cook the rest

  • Preheat the oven to 200 degrees Celsius
  • Toss the carrots in olive oil and salt, and roast in the oven until tender, about 20-30 minutes
  • In a large sauté pan, heat olive oil until warm and then add chopped kale. Char slightly and then continue to sauté until tender
  • In a large mixing bowl, mix together the cooked quinoa, carrots, and kale
  • Whisk together the ingredients for the vinaigrette and then stir into the grain mixture
  • Fold in diced JAZZ™ apples and pecans and serve warm or chilled

Credit: Lorin Peters- @LorinMichel

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