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Quinoa Cakes with Asparagus and Mushrooms (Pt. 3 Sauce)

Updated: Tuesday, June 24 2014, 03:55 PM CDT

Made by: Chef John Kidd, Lincoln Land Community College

Roasted red pepper coulis


  • 4 roasted red bell peppers, peeled, seeded and
  • 1/2 small red onion,
    coarsely chopped
  • 4 cloves roasted garlic,
  • 1/4 cup red wine vinegar
  • 1 tablespoon honey
  • 1 tablespoon Dijon mustard
  • 1 tablespoon chipotle
  • Salt and freshly ground
    black pepper
  • 1/2 cup canola oil or olive oil


Combine all ingredients except the oil in a blender and
blend until smooth. With the motor running, slowly add the oil and blend until
emulsified. Taste and adjust seasoning if needed.  Strain the sauce
through a chinois into a container and serve immediately or store under
refrigeration until needed.

Quinoa Cakes with Asparagus and Mushrooms (Pt. 3 Sauce)

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