Zea Z-Lightful Quinoa Salad
Ingredients
- To make the Thai vinaigrette:
- 1 cup White Distilled Vinegar
- 1 cup Monin Sugar Free Simple Syrup
- 2 tablespoons Fish Sauce
- 2 tablespoons Red Curry Paste
- 2 tablespoons Sesame Oil
- 2 tablespoons Dijon Mustard
- ¼ cup Roasted Garlic (pureed)
- 1 cup Peanut Oil
- To make the quinoa salad
- 2 quarts Water
- 2 teaspoons Kosher Salt
- 1 each Red Quinoa (2 pound package – Indian Harvest)
- 1 cup Red Radish – sliced 1/8” thick
- 1 ½ cup Green Grapes – sliced in half
- 3 cups Celery – sliced 1/8” thick
- 1 cup Raisins
- 1 cup Chopped Green Onions
- 2 cups Thai Vinaigrette
Instructions
- To make the Thai vinaigrette:
- Measure all ingredients except the vegetable oil into a large mixing bowl.
- Mix thoroughly with a whisk until all ingredients are fully incorporated and the sugar is completely dissolved.
- Slowly add the vegetable oil to the mixing bowl in a thin stream. While pouring, use a stick blender to quickly emulsify the dressing.
- To make the quinoa salad
- Bring 2 quarts of water and 2 teaspoons of Kosher salt to a boil in a stock pot.
- Pour the Red Quinoa into a fine mesh sifter, and rinse under cool water until the drained water runs clear.
- Once the water comes to a boil, stir in the rinsed quinoa, and simmer for 15 minutes. Note: depending upon the brand of quinoa, the cook time may vary.
- Turn off the heat, and allow the quinoa to sit in the stock pot until all water is evaporated (approximately 5 minutes).
- Place into the refrigerator, and allow to cool for approximately 10 - 15 minutes.
- Transfer the cooled Quinoa into a large mixing bowl.
- Add the radishes, grapes, celery, raisins, and green onions to the mixing bowl, and mix thoroughly with gloved hands until evenly incorporated.
- Add the Thai Red Curry Vinaigrette, and mix thoroughly until evenly incorporated.
- Course : Salad
Instructions.
- To make the Thai vinaigrette:
- Measure all ingredients except the vegetable oil into a large mixing bowl.
- Mix thoroughly with a whisk until all ingredients are fully incorporated and the sugar is completely dissolved.
- Slowly add the vegetable oil to the mixing bowl in a thin stream. While pouring, use a stick blender to quickly emulsify the dressing.
- To make the quinoa salad
- Bring 2 quarts of water and 2 teaspoons of Kosher salt to a boil in a stock pot.
- Pour the Red Quinoa into a fine mesh sifter, and rinse under cool water until the drained water runs clear.
- Once the water comes to a boil, stir in the rinsed quinoa, and simmer for 15 minutes. Note: depending upon the brand of quinoa, the cook time may vary.
- Turn off the heat, and allow the quinoa to sit in the stock pot until all water is evaporated (approximately 5 minutes).
- Place into the refrigerator, and allow to cool for approximately 10 - 15 minutes.
- Transfer the cooled Quinoa into a large mixing bowl.
- Add the radishes, grapes, celery, raisins, and green onions to the mixing bowl, and mix thoroughly with gloved hands until evenly incorporated.
- Add the Thai Red Curry Vinaigrette, and mix thoroughly until evenly incorporated.