Garden Vegetable Quinoa

Source: Lake Erie College, Painesville, Ohio (Metz Culinary Management)
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Main Ingredient: Vegetables, Grains, Fruit
Menu Part: Sandwich/Wrap
Cuisine Type: American
Serves: 20 1/2-cup servings

Served as an accompaniment to a ground turkey burger, this refreshing whole-grain salad is one of many healthy varieties offered at Lake Erie College. According to Abigail Petry, chef with Metz Culinary Management at the Midwestern college, the turkey burger and grain salad combination is a popular alternative to the more traditional hamburger and french fries. “We do turkey burgers more often than not,” Petry says.

Ingredients

2 qt. water
1 lb. quinoa
3 tomatoes, diced
1/2 bunch asparagus, blanched, diced
1 medium carrot, shredded
1/2 zucchini, fine julienne
1/2 yellow squash, fine julienne
8 scallions, sliced
1 tsp. chopped parsley
1 tsp. chopped cilantro
1/4 cup red wine vinegar
1 tsp. minced shallot
1/2 tsp. minced garlic
2 tsp. Dijon mustard
Salt to taste
Roasted garlic pepper to taste
3/4 cup vegetable oil

Steps

  1. Bring water to a boil. Add quinoa and simmer for about 15 minutes, or until tender.  Remove from heat and chill.
  2. Prepare vegetables and combine in bowl with herbs.  (Add other herbs to your taste.)
  3. In separate bowl, mix together red wine vinegar, shallots, garlic, mustard, salt and roasted garlic pepper. Slowly whisk in vegetable oil until fully combined.
  4. Add quinoa to vegetables and coat mixture with vinaigrette. Chill and serve. Season to taste.