Nick Vidovic is the Executive Chef at Cleveland Metroparks Zoo and Aramark Catering. He and his staff cater all of the special events at the zoo. Chef Vidovic shared his recipe for a fresh summer quinoa salad with Fox 8's Wayne Dawson. This dish is just one of the many delicious dishes being served at the Fox 8 - Stillwater Place 'I Do At The Zoo' wedding buffet.
Click here to learn more about Stillwater Place.
Summer Quinoa Salad
Serves 6-8 people
- Lime Juice = 2oz.
- Oil = 4oz.
- Honey = 1oz.
- Garlic Clove – 1ea.
- Dijon Mustard – 1Tbsp.
- Kosher Salt – 1 Tbsp.
- Dry Basil = ½ tsp.
- Dry Oregano = ½ tsp.
- Ground Cumin = ¼ tsp.
- Cayenne Pepper = 1/8 tsp.
Combine all ingredients into a blender and blend
- Water = 1 ¾ cup
- Quinoa = 1 cup
In stockpot over high heat, bring water to a boil. Add quinoa. Stir cover with a lid. Reduce heat. Simmer until just tender, 8-10 minutes. Keep covered for 5-8 minute with heat off, allow cooling. Keep chilled until ready to use.
- Mango diced = 1 ½ cups
- Corn = 1 ½ cups
- Edamame = 1 ½ cups
- Grape Tomato cut in half = 1 cup
- Green Onion thinly sliced = 1oz.
- Fresh Cilantro minced = 1Tbsp.
- Fresh Parsley minced = 1Tbsp.
In a bowl add the cooked cooled quinoa, dressing and the salad ingredients, toss well to coat and serve.