Farmers Market Quinoa Salad
Ingredients
- 1 1/2 cups quinoa
- 3 cups water or vegetable stock
- 1/2 tsp. salt
- 1/2 cup asparagus blanched, chopped
- 1/2 cup sugar snap peas blanched, roughly chopped
- 1/2 cup breakfast radish julienne
- 1/2 cup cucumber diced
- 1/2 cup fennel julienne
- 1 cup grape tomatoes cut in half
Grape seed oil vinaigrette:
- 1/4 cup red wine vinegar
- 1/2 tsp. sea salt
- 2 tsp. Dijon mustard
- 2 tsp. lemon juice
- 2 tsp. honey
- 1 tsp. crushed garlic (optional)
- 1 tbs. parsley fresh chopped
- 1 tbs. chives fresh chopped
Instructions
- Boil quinoa in 3 cups of boiling water or vegetable stock and a quarter teaspoon of salt. Turn heat to low and cook for about 20 minutes.
- Rinse quinoa with cold water in a mesh strainer. Empty onto a sheet pan and refrigerate.
- To blanch vegetables, boil water and pour over chopped asparagus and chopped sugar snap peas in a mesh strainer.
Grape seed oil vinaigrette:
- Mix ingredients in a bowl with a whisk. Gradually add ¾ cup of grape seed oil or extra-virgin olive oil.
- When quinoa is cool, place in a bowl, add blanched vegetables, make your dressing and add half.
- Taste and add more dressing if needed.
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