Goat Cheese and Butternut Squash Quinoa Cakes on Local Micro Greens with Maple Yogurt Sauce and Balsamic Drizzle
Team: MIlton Chef Jackets
Host School: Milton Middle School
Age Group: Middle School
Ingredients
Cakes:
2 cups Quinoa
4 cups of Water
2 cups Butternut squash grated
1 large Onion Diced Fine
1 TBSP Minced Garlic
4 bunches of chive
1 tsp Salt
1 tsp Pepper
½ tsp Nutmeg
1TBSP olive oil
8 oz Goat cheese
1# Vermont Micro Greens
Balsamic Drizzle:
1 cup Balsamic Vinegar
Sauce:
1 cup of plain yogurt
2 TBSP Vermont Maple Syrup
Preparation Instructions
Place onion, squash and garlic in oil and cook over medium heat until tender but not overcooked. Add Quinoa and water and simmer till Quinoa is tender. Halfway thru cooking process add pepper salt and nutmeg. When Quinoa mixture is done let set for 5 minutes then add Goat Cheese. Lightly mix all ingredients but do not over mix. Test seasoning.
Balsamic Drizzle
1 cup Balsamic Vinegar
Place Balsamic Vinegar in small pot, turn heat to medium and reduce to ¼ cup stirring occasionally chill to thicken. Place in small squeeze bottle.
Sauce:
1 cup of plain yogurt
2 TBSP Vermont Maple Syrup
Mix ingredients in small bowl and whisk till smooth. Place sauce in squeeze bottle.
Presentation:
Using a #30 scoop. Scoop portions of Quinoa cake on parchment paper and round out with gloved hand into even looking cake. Place portion of Micro Greens in center of serving plate, Place cake in center of Greens and squeeze small amount of sauce and reduction in decorative fashion over cake. Garnish and serve!