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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.

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.
 
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