3/4 cup olive oil
1/4 cup red wine vinegar
2 tablespoons Dijon mustard
2 shallots, cut into quarters
1 clove garlic, halved
¼ teaspoon pepper
½ teaspoon salt (table salt)
2 teaspoons guava jelly or apple jelly
Mix all ingredients in a blender or food processor until smooth. (Can be prepared 3 days ahead. Cover and refrigerate. Makes about 1-1/3 cups
QUINOA SALAD WITH VEGGIES
2 cups quinoa, rinsed and dried in a strainer
2 ½ cups of water
2 teaspoons fine sea salt (to cook quinoa)
1 tablespoon olive oil (to cook quinoa)
2 tablespoons olive oil for vegetables
1 medium carrot, peeled and finely diced
1 pound of asparagus, break off tough ends and cut into 2” pieces
6 scallions, thinly sliced
1 red bell pepper, seeded and finely diced
Salt and pepper (to taste for vegetables)
2 tablespoons lime juice
2 teaspoons Dijon mustard
1 small garlic clove, minced
- Heat 1 tablespoon of olive oil in a large saucepan over medium-high heat for 1 minute. Add the quinoa and toast stirring often, until the quinoa is lightly toasted and aromatic, about 5 minutes. Stir in the water and 2 teaspoons salt, cook until the quinoa has absorbed most of the water. Reduce heat to low and cover, about 12-15 minutes. Spread the quinoa over a rimmed baking sheet and set aside until it is tender and cool. About 20 minutes.
- Heat 1 tablespoon olive oil in the same large saucepan. Add diced carrots, asparagus, scallions and red bell pepper, salt and pepper to taste. Cook for about 6-8 minutes. Pour quinoa into a large bowl and stir in these vegetables.
- In a separate bowl, whisk the lime juice, other tablespoon oil, mustard and garlic together, then pour over the quinoa mixture and toss to coat. Serve and enjoy!
The quinoa salad can be refrigerated in an airtight container for up to 2 days; season with additional salt, pepper, and lime juice to taste before serving.