A quick Quinoa Appetizer using Lemonette Dressings.
Remember when Abe and I were in the Metropolitan Master Chorale? We had to quit years ago, because of the time commitment, but I’ve still maintained relationships with a few of my fellow singers – one of them being Tenny, creator of Lemonette, the first line of exclusively lemon-based dressings/marinades.
You can find Lemonette in numerous Los Angeles health food stores (including one of my favorites, Urban Radish); I was sent two bottles to sample for the blog.
Decided to make an appetizer recipe with it, using one of my new favorite products, Trader Joe’s Pickled Beets.
Cook one cup of quinoa, add about 3/4 cups each of the beets, crumbled feta, and chopped Planters Chili Lime Peanuts…
…6 tablespoons of Creamy Mustard Lemonette, S+P to taste. It doesn’t need much seasoning, since the cheese/nuts are already pretty salty.
I used more of the same dressing to make a quick Crostini, by brushing it on some La Brea Bakery Bread, and broiling both sides for a few minutes, until brown.
Serve on top…
…or in Endive Spears for a gluten-free option.
P.S. The dressing is great in a pinch on pasta too!