This salad is a featured dish on Ruby Ru's Street Eatery Food Truck run by Chef Chris Rubeck, who joined our kitchen team during the winter off season.
This recipe highlights organic Colorado grown quinoa mixed with shredded organic Brussels sprouts, organic kale pieces, and organic red onion marinated overnight in organic white wine vinegar to make it mild.
Then we toss the salad in a dressing of roasted shallots, organic extra virgin olive oil, organic white wine vinegar, stoneground organic mustard (mustard, organic apple cider vinegar and sea salt), a dash of raw Colorado honey, and Real sea salt.
Quart or Pint. One Quart serves 4-6 as a side. Price includes $1.25 jar deposit.
Freezable in straight-edged mason jars with appropriate head room or other freezer safe container. After freezing this is best enjoyed as a cooked pilaf. Defrost and heat with a splash of water to steam and enjoy.