• Recipe Corner | Hobbs Farm Kale, Sprout & Quinoa Salad

June 20, 2018

If you only ever try one recipe posted by Farmer, this is the one you'll want to try. This recipe comes straight from the kitchen of Annette Lee and Nicole Carrier, the Co-Founders of Throwback Brewery in North Hampton, New Hampshire.


2-3 bunches Kale (stemmed and chopped)
1 cup shredded parmesan cheese
1 cup chopped almonds
1 cup shredded Brussels sprouts
3 cups red and white quinoa blend
Mix all ingredients together, toss, and dress with vinaigrette to taste.
Top with a bit of shredded parmesan and your favorite protein, if de sired!

Lemon Vinaigrette
¼ Shallot (Small dice)
1 Lemon (Juice and Zest)
½ cup Dijon Mustard
¾ cup Oil (we use a vegetable/olive oil blend)
Mix first three ingredients and then whisk in the oil.


Read the blog about Throwback Brewery from Season two HERE.

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