01/22 Chef Rick Tarantino, Quinoa Salad with Grilled Chicken

Rick Tarantino or Chef Rick as he is know in the media has a diverse back ground that has helped him build a successful career as a celebrity chef. He attended the University of Massachusetts, Amherst Campus and graduated with a Bachelors' of Science from the School of Food Science and Nutrition. Then began his work experience at the prestigious chain of Sheraton Hotels and Resorts from Los Angles to New York's five star St Regis Hotel, Rick worked his way up the corporate ladder. But that was only the beginning, with years of experience in the family hotel business that he was raised in and now with corporate hospitality business under his belt, he began his entrepreneurial career and started Inn Vision a state of the art in-room movie company in hotels around the country. After successfully selling that venture he went back into his family hotel and restaurant business with his father. Emerald Hotel and Resorts International, owned and operated hotels and restaurants in New England.

Rick then returned to school and received his Masters of Science degree from Johnson & Wales University, the world leading hotel and culinary school. Wanting to give back he began teaching at the school. That lead to an opportunity to develop an alumni and development office for the Chancellor, so when his father retired, they sold the hotel company and Rick began his next career as an educator, author and fundraiser. During the ten year period at Johnson & Wales, Rick met Justin Miller a young inspiring 6 year old who loved to cook. Rick trained Justin to become the Guinness Book of Records Worlds Youngest Chef and the two travelled the world cooking and inspiring others. This launched Rick in to the Television and Media industry.

The pair appeared on almost every national television show venue from Good Morning America, David Letterman, Disney, to the Food Network. Rick also became a research chef for many national brands like Westinghouse, Rival's Crock -Pot, Cattlemen's, BBQ sauce, Kraft Foods, and VacuWare to just name a few. In addition he now appears regularly on HSN ( Home Shopping Channel ) and The Shopping Channel Canada as well as National Infomercials and Tradeshows.

Chef Rick has experience in many media outlets, live appearances, press tours, news shows, morning shows, radio, infomercials, cook books, and currently co-hosts a cable cooking show called You Won't Even Miss it. He worked with Celebrities like the late Julia Child, Emeril Lagasse, Jarred Fogle from Subway and Martin Yen. He is sought after for recipe development by food companies and supermarkets. He develops many of the free recipes you pick up at the grocery store and tours supermarkets regularly teaching customers recipes and how to enhance their meals to get out of the "Food RUT". You can see him at Hannaford's, ACME, Lowes, Sweet Bay and Shaw's. He also endorsees his own line of products called Chef Rick Spices, Chef Rick Seafood , Proware Professional Kitchen Products and Bold Chef. He does product development for companies like All-Clad , Williams Sonoma and Westinghouse.


Quinoa Salad with Grilled Chicken

Ingredients

2 (6oz) chicken breasts (boneless and skinless)
4 cups water
10 ounces Quinoa (about 1 1/2 cups)
2 teaspoons salt (for water)
1 pound plum tomatoes, seeded and chopped
1/2 Vidalia onion chopped
1/2 cup Broccoli or Broccoli Rabe Chopped
1/4 cup fresh Italian parsley finely chopped
1 large garlic clove, minced
2 tablespoons White balsamic vinegar
Freshly Sea Salt and Fresh Black pepper
1/4 cup extra-virgin olive oil

Directions

Bring water to a boil in a 4 quart sauce pan, add 2 teaspoons of salt. over high heat. Reduce the heat and add Quinoa (medium), cover, and simmer until the Quinoa  is tender, about25- 30 minutes. Drain well, and then place in a large bowl to cool set aside.

While the Quinoa Cooks, Season your chicken breasts with salt and pepper and grill on outdoor grill or indoor grill. Cook until internal temperature of the thick part of the breast reaches 165 F. remove from grill and let cool.

Wash and cut tomatoes, onion, Broccoli and parsley add to the Quinoa, and toss to mix. 
In a small mixing bowl, whisk together the garlic, vinegar, salt, pepper, and olive oil to form the  vinaigrette , add ¾ to the faro salad and toss to coat evenly .

Next slice the chicken breast on a bias cut (at an angle) into ½ thick strips.  Place one or two generous scoops of the Quinoa salad onto your serving plates (2) top with sliced chicken breast, garnish with parsley and serve with remaining dressing.

Chef Rick Tip: You can make the salad in advance and it can be refrigerated. Then add your chicken, when ready to eat.

Go to www.myrastellidirect.com/chefrick to get wonderful Chicken Breast!