17 Quinoa Salad

Ingredients

• 8 ounces quinoa
• 14 fluid ounces water
• 2 teaspoons safflower oil
• 1 teaspoon Kosher salt
• 3 to 4 fluid ounces American cider vinaigrette
• 3 fluid ounces cooked corn kernels
• 2 ounces carrots, diced ¼ inch blanched, refreshed
• 4 ounces spinach leaves, steamed, refreshed, blotted, and rough chopped
• 1 ounce red onion, chopped
• Fresh lemon juice to taste

Steps

1. Wash the quinoa under cool running water for 5 minutes, or until surface foam subsides. Drain.
2.  In a small saucepan, bring the water to the boil. Stir in the quinoa, oil, and salt, and cover the pan. Simmer over medium heat 15 minutes , or until the water has absorbed and the quinoa is al dente. (When fully cooked, the germ sprout appears as a C-shape curled around each kernel.)
3. Turn out into a half-hotel pan and spread out to cool.
4. While still warm, toss with the vinaigrette.
5. Cool to room temperature.
6. Mix with the remaining ingredients.
7. Taste and adjust the seasoning.
8. Allow to mellow at room temperature 30 minutes.
9. Reevaluate and adjust as necessary.