Ancient Grain Salad with Citrus Vinaigrette Recipe

Quinoa is a tiny grain that packs a nutritional punch! It’s high in protein and nutrients. Quinoa has a mild flavor and cooks up fluffy with a slight crunch. Quinoa can have a bitter residue on it, so make sure to rinse it well in a fine mesh strainer. To cook, you just use the 2 to 1 ratio and for this recipe 1 cup of water to ½ cup of quinoa. Feel free to volumize by adding your favorite bite-sized veggies to this recipe.

Ancient Grain Salad

Ingredients:

½ cup	Quinoa
1 cup	Water
¾ cup	Corn kernels, grilled
¾ cup	Asparagus, grilled, chopped
¾ cup	Tomatoes, small dice
⅓ cup	Avocado, small dice

Method:

Preheat grill, grill pan or George Foreman grill.
To cook quinoa:
Place quinoa and water into a pot.
Turn the heat on high, once it comes to a boil, cover and reduce heat to lowest setting.
Steam 12 – 14 minutes or until water has evaporated and the quinoa is cooked.
Grill corn on the cob. Once cool to the touch, shave kernels off of the cob.
Grill asparagus until it has slightly charred and softened, then chop into bite-sized pieces.

Citrus Vinaigrette

Ingredients:

2 Tbsp	Orange juice concentrate
2 Tbsp	White wine vinegar
1 Tbsp	Extra virgin olive oil
½ Tbsp	Thyme, fresh, chopped fine
½ Tbsp	Dijon mustard
1 pinch	Salt

Method:

Add all ingredients into blender.
Pulse until smooth.