Recipe
A Winning Quinoa Sandwich at Hannah's Bretzel Chicago, The Keen Wow!
A Winning Quinoa Sandwich at Hannah's Bretzel Chicago
In celebration of their 10th anniversary, Hannah's Bretzel launched Emerging Chefs as their way to seek out and recognize the next generation of talented chefs in the community in Chicago. This past May, culinary students from Le Cordon Bleu and Kendall College were selected to create the next über sandwich and face-off in a competition judged by a panel of Chicago’s top chefs and culinary leaders. At stake was a coveted spot on our menu and scholarships totaling $2500. Hannah's Bretzel is also donating 10% of the first month’s sales of the winning sandwich to charities selected by the finalists from both schools: World Relief and The Zach Sobiech Children’s Cancer Research Fund. The Emerging Chef winner this year is 25-year-old Joyce Mac of Le Cordon Bleu Chicago who's quinoa sandwich, named Keen-Wow is made with quinoa, kale, sun dried tomatoes, manchego cheese, organic kettle chips, pickled onions, herb salad, jalapenos, on organic bretzel bread. It is a sandwich that is satisfying, so full of flavor and with so many great textures.
Ingredients:
Instructions:
- 2 tablespoons organic tri-colored quinoa
- 4 tablespoons water
- pinch of salt
- 0.25 oz of mayo
- 1 tablespoon sunflower oil
- ¼ yellow onion diced
- 1 teaspoon garlic diced
- ¼ cup kale leaves sliced
- ¼ cup manchego cheese grated
- 2 tablespoons sun-dried tomatoes diced
- ½ cup kettle chips crumbled
- Wash quinoa
- Bring to boil with water and pinch of salt in a sauce pot
- Cover at low heat for 30 mins
- Remove from heat and cool to room temperature
- Sauté onions and garlic in oil
- Add kale when onions are softened
- Remove from heat when kale has wilted
- Mix quinoa in with kale mixture
- Cool for 30 mins in fridge
- Mix the sundried tomatoes, cheese,
mayonnaise, kettle chips with the kale and quinoa mixture
- Preheat oven to 425
- Scoop tablespoons of the mixture onto a lined baking tray
- Flatten each scoop slightly
- Bake for 15 mins
- Lower heat to 400
- Bake for another 15 mins until golden brown
- Cool to room temperature and chill until needed
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