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
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.
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!!!!