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Farmers Market Quinoa Salad
Farmers Market Quinoa Salad
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Course Salad
Ingredients
Grape seed oil vinaigrette:
Course Salad
Ingredients
Grape seed oil vinaigrette:
Farmers Market Quinoa Salad
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. 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.
  2. Rinse quinoa with cold water in a mesh strainer. Empty onto a sheet pan and refrigerate.
  3. To blanch vegetables, boil water and pour over chopped asparagus and chopped sugar snap peas in a mesh strainer.
Grape seed oil vinaigrette:
  1. Mix ingredients in a bowl with a whisk. Gradually add ¾ cup of grape seed oil or extra-virgin olive oil.
  2. When quinoa is cool, place in a bowl, add blanched vegetables, make your dressing and add half.
  3. Taste and add more dressing if needed.
Source
Chef Therese Harding, The Classic Catering People
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