Quinoa and Wakame Salad with Sweet Chili Vinaigrette
Recipe courtesy of Josh Tomson, Executive Chef, The Lodge at Woodloch, Hawley, Pa.
Ingredients
- For Vinaigrette
- rice wine vinegar - 1 cup
- dijon mustard - 1 Tbsp.
- canola oil - 2 cups
- sesame oil - 2 Tbsps.
- honey - 2 Tbsps.
- fresh ginger - 1 tsp.
- Thai Sweet Chili - 3 Tbsps.
- For Quinoa Salad
- quinoa - 1 lb.
- wakame - 1 qt.
- carrots - 1 cup, juliene
- yellow squash - 1 cup, julienne
- zucchini - 1 cup
- chives - bundle
Instructions
- For Vinaigrette: In a blender, combine all ingredients except for oil.
- Blend together for 30 seconds, slowly adding oil until emulsified.
- For Quinoa Salad: Bring 2 quarts of water to a boil, stir in quinoa, seasoning to taste.
- Reduce heat and simmer, cover pot and let it cook for 25 minutes.
- Let cool for 1 hour. Mix all ingredients in mixing boil. Serve.
