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..........It's Just That Simple!

Yanking tough recipes out of a chefs kitchen and converting each into
something everyone can prepare, with a little Yankee flair and flavor.


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Why a PINK chef's coat?

Simply put, I carry my Dad's legacy with me through my cookbook, cooking and everyday I am writing my food columns, he is always with me. I carry my Mom with me through a silent reminder of her struggle with breast cancer that took her life, as well as the lives of many other women who have dealt with, and are still dealing with, this horrible affliction. Besides, why not pink? It makes a man look good!

Fruited Quinoa Bowl

Considered the "mother of all grains" by the ancient Incans, quinoa is about the only grain(an actual seed) that is still harvested by hand, as it has been for thousands of years. Use in place of rice and barley in many recipes, including desserts.


For 4 Serving(s)


  • Dressing:
  • 2 tablespoons pure olive oil
  • 2 tablespoons balsamic vinegar
  • 1 teaspoon each brown sugar and dry mustard
  • 1 teaspoon each garlic and onion powder
  • Salad:
  • 2 cups cooked quinoa(see NOTE)
  • 1/2 (10-ounce)bag torn spinach
  • 1 cup chopped, fresh strawberries
  • 1/2 cup fresh wild blueberries
  • 1/2 cup roughly chopped mandarin orange segments
  • 1/4 cup Parmigiano Reggiano *

Fruited Quinoa Bowl Directions

  1. In a small bowl, whisk all dressing ingredients well; set aside. In another, larger bowl, combine all salad ingredients together and toss to combine. Drizzle dressing over the top and toss once again. Cover and refrigerate for at least one hour before serving.
  2. Makes 4 side servings.
  3. * Made from half naturally skim milk and it is dry-aged for a couple of years, making it easy to grate and healthier than most dry-aged cheeses.
  4. NOTE: Cooking quinoa is as simple as bringing 1 quart of water to a boil. Add quinoa, bring to a boil again, reduce heat to low, cover and simmer about 15 minutes, or until the liquid is completely absorbed. Remove lid to fluff.