Quinoa Hash

Ingredients Weight Measure
Truffle-flavored extra virgin olive oil 3/4 cup
Pine nuts, coarsely chopped 1-1/2 cups
Scallions, sliced thin 1 bunch
Parsley, minced 1-1/2 cups
Cumin seed, crushed 2 Tbsp.
Sea salt, coarse to taste
Black pepper, fresh ground to taste
Vegetable stock 5 cups
Quinoa 3/4 cup
TABASCO® brand Chipotle Pepper Sauce 1 cup
Dijon mustard 1-1/2 Tbsp.
Roma tomatoes, peeled, seeded, chopped 9 ea.
Red bell peppers, roasted, peeled, small dice 10 ea.

TABASCO®-Rum-Pineapple Chutney

Ingredients Weight Measure
Pineapple 1 ea.
Rum 1/2 cup
Ginger, fresh, minced 1-1/2 oz.
TABASCO® brand Original Red Sauce 1-1/2 Tbsp.
Malt vinegar 1/2 pt.
Turbinado sugar 14 oz.
Dates, cooked to a paste with whole butter 1/2 cup
Lime, juice of 1/2 ea.
California trail mix, unsalted 6 oz.
Cashews, whole, salted 3/4 cup
Tapioca, small size, quick cooking 3/4 cup
Mangoes, julienne 6 ea.
Papayas, julienne 6 ea.
Kiwis, sliced 9 ea.
Cheddar cheese, finely shredded 4 cups


  1. For the Quinoa Hash, place pine nuts, scallions, parsley and cumin in a sauté pan containing preheated truffle-olive oil. Add salt and pepper to taste. Stir to coat pieces.
  2. Add vegetable stock and bring to a boil. Reduce heat. Simmer 5 minutes, uncovered.
  3. Add quinoa, TABASCO® Chipotle Pepper Sauce, Dijon mustard, tomatoes and bell peppers. Simmer, covered, until all liquid is absorbed, about 15 minutes. Set aside for 5 minutes; fluff with fork.
  4. For the TABASCO®-Rum-Pineapple Chutney, trim pineapple and cut into medium dice. Combine pineapple with rum and ginger; set aside.
  5. In a saucepan, mix TABASCO® Original Red Sauce and vinegar. Add sugar; simmer until dissolved.
  6. Drain pineapple, reserving drained liquid. Add pineapple, dates and lime juice to the sugar-vinegar mixture and simmer about 15 minutes. Stir in trail mix, cashews and tapioca. Remove from heat. Stir occasionally while cooling for about 30 minutes. Sauce thickens on stirring and cooling.
  7. When cooled, add reserved pineapple-rum liquid, stirring slowly. Toss chutney with remaining fruit, reserving some fruit for garnish.
  8. To serve, layer hash with fruit-chutney mixture, and top with shredded cheese. Garnish with reserved fruit.

Yield: 16 servings