Chef Damaris Phillips of "Food Network Star" makes quinoa salad


Posted on June 27, 2013 at 10:33 AM

Updated Thursday, Jun 27 at 11:20 AM

Quinoa Salad with Cast Iron Veggies, Fresh Coriander and Orange Vinaigrette


1 ½ Cups Quinoa

1 Tablespoon Salt

½ a lemon

5 Med Carrots, peeled and quartered

2 Med Beets, peeled and quartered

1 Cup Edamame, Fresh or frozen

½ Cup toasted almonds

3 Tablespoons Fresh Coriander, (if you cant find this, cilantro is the best substitute)

Pecan Oil, for pan

Salt and Pepper to taste

For Vinaigrette:

            1/4 cup orange juice

         2 tablespoons balsamic vinegar

         1 1/2 tablespoon Dijon mustard  

              2 Tablespoons Olive oil

         1/8 teaspoon cracked black pepper



Cook Quinoa according to package with 1 Tablespoon of salt and the lemon. (Usually quinoa is 2 parts water to one part quinoa)

Heat a cast iron skillet over medium flame

Add 1-2 Tablespoons Pecan oil

Add carrots cut side down and cook till tender. The side touching the pan is

going to get very, very dark, almost burnt! This is good.

When carrots are finished, cook beets the same way. Add a little water is the pan seems too dry

Boil edamame until tender and then quickly sauté them in the cast iron

When all the veggies are cooled, cut them into bite sized pieces

In a large bowl combine the Dijon mustard, orange juice and balsamic.

Slowly whisk in the oil

Add the black pepper

Add the Quinoa to the bowl, along with all the veggies.

Stir gently

Refrigerate until cold

Season with Salt and Pepper

Just before serving top with toasted almond and fresh coriander.

Eat and be ready to graciously accept compliments on your delicious salad!!!!