In my last post about O Olive Oil, I mentioned that I was one of the lucky bloggers who was chosen to participate in the O Olive Oil challenge over at erecipecards.com. Each blogger was asked to do two posts – one a tasting and the second a recipe. Please take a second to read my fist post – A Naked Tasting. I was generously provided a bottle of the O Meyer Lemon Olive Oil and the Pinot Noir Wine Vinegar to taste and create a recipe with.
As I mentioned in my last post these have a higher sugar content and in turn a lower burn temperature which make them great for finishing oils and vinaigrettes. I decided to do just that – make a vinaigrette and then create two dishes to use it with, both of course are gluten-free and can easily be made vegetarian by simply omitting the chicken in one and the fish in the other – you can also add in some delicious tofu!
Meyer Lemon and Pinot Noir Vinaigrette (adjust this to meet your needs)
3 parts O Meyer Lemon Olive Oil
1 part Pinot Noir Wine Vinegar
Small Shallot – minced
Kosher Salt – to taste
Fresh Ground Black Pepper – to taste
Pinch of sugar
I know you are probably wondering where the exact measurements are but I think vinaigrettes are a personal judgement call. Taste as you go, adjust as needed based on your likes and needs. This oil and vinegar make such a delicious vinaigrette – its sweet and tangy all at once.
Quinoa Salad with Meyer Lemon and Pinot Noir Vinaigrette
1/2 cup quinoa
1/2 cup red quinoa
1/2 cup sliced mushrooms
1 small zucchini diced (1/4 inch)
1 small summer squash diced (1/4 inch)
1 1/2 cups roasted chicken (omit or sub with tofu for vegetarian option)
Salt and Pepper to taste
Meyer Lemon and Pinot Noir Vinaigrette – to taste
- I roasted mine with a lemon pepper compound butter that had a light drizzle of the olive oil in it and placed it under the skin. When done – let the chicken rest and cool – shred and set aside.
- Cook quinoa according to package instructions.
- In a small non stick pan over ow-medium heat add 1/2 teaspoon olive oil and gently cook the mushrooms, zucchini, and summer squash – just to warm them up a bit.
- In a large bowl add the vinaigrette, shredded chicken, and veggie mixture – toss to coat.
- When quinoa is finished cooking add directly into the bowl with the chicken, veggies, and vinaigrette – toss to combine and let sit for at least 20 minutes so everything soaks up the awesome vinaigrette.
- Toss in the tomatoes and zest lemon over the top before serving.
- This makes for a great entree or as a side dish. You can add anything you really wanted to this dish as quinoa to me is like a blank canvas just waiting to be jazzed up a bit. This dish can be served warm or chilled, which makes it great for the summer and a picnic or BBQ!
Grilled Tilapia Pasta with Meyer Lemon and Pinot Noir Vinaigrette
Penne pasta (gluten-free)
Broccoli florets and pieces
1 – per person, Tilapia Fillet
1 slice of lemon per piece of Tilapia
Meyer Lemon Olive Oil
Meyer Lemon and Pinot Noir Vinaigrette – reserve 1-2 table spoons
Salt and Pepper to taste
- Heat grill to medium-high.
- Create foil packets – in each packet place lemon slices, and two fillets of fish, season with salt and pepper, drizzle with just a little bit of the Meyer Lemon Olive Oil, and seal the packet.
- Grill the packets lemon size side down first for 3-4 minutes, flip and repeat.
- Remove fish packets and set aside for one minute.
- Open fish packets and flake the fish into chunks. Set aside until pasta is complete.
- Cook pasta according to package.
- During the last 4 minutes of cooking add in broccoli florets and pieces.
- Strain pasta and broccoli, place in a large bowl and toss with vinaigrette – the warm pasta is going to soak up all of this beautiful vinaigrette.
- Place pasta on individual plates or bowls – top each plate/bowl with grilled Tilapia fillets and drizzle with reserved vinaigrette.
- Another dish perfect for the summer, especially on a week night – quick, easy, delicious, and full of flavor from just a few ingredients!