Thursday, November 15, 2007
Hawaiian B.B.Q. Kebabs with Coconut Quinoa (from goneraw.com)
1 red onion
2 tablespoons balsamic vinegar
2 tablespoons olive oil
¼ cup agave
½ cup cherry tomatoes
½ cup sundried tomatoes, soaked, reserve soaking water
1 teaspoon paprika
¼ teaspoon garlic powder
¼ teaspoon chile powder
1 teaspoon sea salt
½ teaspoon freshly ground pepper
1 pint cherry tomatoes, halved
8 ounces baby portabello mushrooms, cut into bite-sized pieces
1 red, orange, or yellow bell pepper, cut into bite-sized pieces
½ pineapple, peeled and cored (save core), cut into bite-sized pieces
1½ cups sprouted quinoa
1 tablespoon olive oil
2 tablespoons orange juice
½ cup shredded coconut
salt and pepper to taste
First, take half of the red onion and slice it very thinly (save the other half for later). Place the sliced red onion on a dehydrator screen and dehydrate at 95 for about 5 hours, until dry to the touch.
In a blender, combine the dried onion, balsamic vinegar, olive oil, agave, 1/2 cup cherry tomatoes, soaked sundried tomatoes, 2 Tbs of the soaking water, spices, salt, and pepper. Blend until smooth to make your B.B.Q. sauce.
Cut the remaining red onion half into bite-sized pieces. Skewer the cherry tomato halves, mushrooms, onion, pepper, and pineapple pieces onto wooden skewers to make your kebabs. Using your hands, generously coat each kebab with B.B.Q. sauce (reserve about 2 Tbs B.B.Q. sauce for the quinoa). Place kebabs on Teflex or parchment paper-lined dehydrator trays and dehydrate at 145 for 1 hour (or a lower temperature for longer).
While kebabs are in the dehydrator, blend together the pineapple core, olive oil, orange juice, and the 2 Tbs. reserved B.B.Q. sauce. Stir in the shredded coconut, then combine with the sprouted quinoa. Season coconut quinoa with salt and pepper to taste.
Serve B.B.Q. kebabs warm, with a side of coconut quinoa.