Warm Salad of Grains and Peas for Black History Month

By Staff |

Recipe by Lee Anne Wong

This dish was inspired by Lee Anne Wong. Chef Lee Anne Wong is a modern global fusion cuisine master born and raised in Troy, New York. She is a second generation Chinese American and now lives in Hawaii where she is influenced by the flavors of the islands and Asia. Lee Anne’s original recipe uses five different types of grains (quinoa, faro, barley, black eyed peas and long grain brown rice), so feel free to use your favorite mix for a difference of textures. Here we’ve simplified it by using tri-colored quinoa. We’re using two different root vegetables but feel free to use your favorite.

Prep Details

Servings: 1



● 2 cups plain or Greek yogurt (full fat)

● ¼ teaspoon salt


● ½ small onion, diced

● ½ celery stalk, diced

● ½ carrot, diced

● 1-2 garlic cloves, minced

● ¼ cup white wine

● 1 cup tri-colored quinoa, rinsed well

● 1 ¾ cups vegetable stock

● Bouquet Garni (choose from: coriander seed, cumin seed, peppercorns, curry leaves, bay leaves, thyme, parsley, coriander root, salt, cardamom seed, allspice, clove, fresh garlic, ginger, dried red chilies)


● 1/2 pound kabocha squash

● 1/2 pound butternut squash

● Olive oil

● 2 teaspoons garam masala

● 1 teaspoon black pepper

● 1 teaspoon salt

● ¼ teaspoon sugar


● 1 shallot, sliced

● ½ tablespoon minced garlic

● ¼ stalk lemongrass

● 1 teaspoon minced ginger

● 1 tablespoon fresh curry leaves

● ¼ teaspoon cumin seeds

● ¼ teaspoon coriander seeds

● 1 cardamom pod

● 1 teaspoon turmeric

● 1 teaspoon curry powder

● 1 teaspoon lime zest

● ¼ cup rice vinegar

● 2 egg yolks

● ¼ cup water

● 2 teaspoons sugar

● 1 stick butter

● Salt and pepper to taste


● Pickled jalapenos (Store bought)

● Mint and cilantro

● Fried kale (Store bought)


  1. For the Labneh: Mix the yogurt with the salt. Hang in triple layer cheesecloth, covered, for 2 days.
  2. For the Quinoa: In a medium sized saucepan, sauté the carrots, onion, celery and garlic until sweated. Add in the quinoa and toast for 1-2 minutes. Deglaze the pan with the white wine and cook until mostly cooked off. Add the vegetable stock and the bouquet garni
  3. For the Root Vegetables: Leaving the skin on, cut the Kabocha into 1/4" thick slices. Toss in olive oil and half of the spice mixture. Roast in a single layer on an elevated cooling rack over a sheet tray at 425F, until pumpkin is tender and begins to color at the edges, 10-15 minutes.
  4. Peel and core the butternut squash. Cut into large 1" cubes. toss in olive oil and the remainder of the spice mixture. Roast in a single layer on an elevated cooling rack over a sheet tray at 400F, until squash is tender and begins to color at the edges, 15-20 minutes.
  5. For the Curry Butter: Sauté the shallots and minced garlic in 1 tablespoon butter until fragrant, add the lemongrass, minced ginger, fresh curry leaves, cumin, coriander, cardamom, turmeric, curry powder, and lime zest. Stir until fragrant. Add the rice vinegar and reduce by half.
  6. Add the spice mixture to a blender with the egg yolks, water, and sugar and blend until contents are smooth. Melt the butter. With the blender running, add in the hot butter in a steady stream until incorporated. Add water as needed for texture and season with salt and pepper.
  7. To plate: Spread the quinoa in the bottom of a wide bowl, arrange the root vegetables on top of the grains. Spoon 2 tablespoons of the hot curry butter on and around. Garnish with pickled jalapenos, mint, cilantro, and fried kale.