FOOD + ENTERTAINING
Quinoa
Tomato Caper Vinaigrette
2 cups quinoa (white, red or combo)
2 tablespoons Dijon mustard
4 cups water
1 teaspoon lemon juice
Pinch of salt
2 tablespoons white wine vinegar
¼ cup celery, finely diced
¼ cup olive oil
¼ cup onion, finely diced
Vegetable oil
2 teaspoons fresh thyme, chopped
Salt and pepper
Zest of 2 lemons
1 pint grape tomatoes, halved
Olive oil
1 shallot, finely diced
Salt and pepper
¼ cup capers, drained
Rinse the quinoa well and allow to drain.
In a large saucepan, bring the water to
a boil, season with salt and add quinoa.
Return to a simmer, turn the heat down
to medium/medium low, cover and
cook 20 minutes or until all the water
is absorbed. You can use a rice cooker.
While the quinoa is cooking, heat a sauté
pan over medium heat, add 2 tablespoons olive oil, celery and onion and
cook for 3 to 4 minutes until the vegetables are tender but still crunchy. Stir
the vegetables into the cooked quinoa
along with the lemon zest and thyme.
Taste and season with salt and pepper.
1 cup olives, halved
¼ cup f