New spring and summer menu items at Firebird Tavern

Firebird Tavern joined us on The Nine to tell us more about some of their new menu items for spring and summer. 

You can hear more from Chef Jared Reihmer in the video player above, and get their quinoa bowl recipe below. 

Serves 4
4 cups Quinoa
6 cups water
2 tsp chili powder
2 tsp cumin
2 tsp garlic powder
2 tbsp maggi seasoning

1.       Rinse quinoa well in running water.
2.       Combine quinoa with remaining ingredients in medium sauce pan and bring to a simmer.
3.       Cover and simmer for 20 minutes.
4.       Remove from heat and let rest 5 minutes. Fluff with fork and chill completely.
Roasted sweet potatoes:
2 medium sweet potatoes, peeled and cubed
2 tsp chili powder
2 tsp garlic powder
2 tsp cumin
2 tsp salt
1 tsp pepper
¼ cup oil

1.       Toss sweet potatoes with spices, salt, and oil.
2.       Bake in a single layer at 400 for 20 minutes, stirring and flipping potatoes after 10 minutes.
3.       Potatoes should be browned but not burnt. Chill completely
Roasted red onions:
1 large red onion
1 tsp salt
1 tsp pepper
1 tbsp oil

1.       Peel onion and slice into ¼ inch slices from pole to pole.
2.       Toss with salt, pepper, and oil and place in single layer on baking sheet.
3.       Bake at 400 for 40 minutes, stirring every 10 minutes.
4.       Onions should be well browned with some dark spots. Chill completely.
Chipotle Tahini sauce:
½ cup tahini
1 chipotle pepper in adobo sauce
1 tbsp lemon juice
1 tbsp salt
3/4 - 1 cup water

1.       Put all ingredients into jar of blender and puree until smooth adding water as needed to achieve desired consistency.
2.       Chill.
For serving:
Pico de gallo, thinly sliced radish, fresh cilantro
To assemble:
1.       Place ¼ of quinoa in center of large wide bowl.
2.       Top with sweet potato, red onion, and pico.
3.       Lay 6-8 slices of radish on top and sprinkle with fresh cilantro leaves.
4.       Drizzle chipotle sauce on top.