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Farmers Market Quinoa Salad

Farmers Market Quinoa Salad

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Course 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.