Customizable Quinoa Salad
Ingredients: quinoa, water, salt, fennel, asparagus · 60 min cook time · 400kcal · ~₩13,250
Ingredients
1cup quinoa, 1.25cup water, 1pinch salt, 0.33pound fennel, 0.33pound asparagus, 0.33pound snap peas, 2tbsp olive oil, 1tsp black pepper, 1can chickpeas, 1medium shallot
Instructions
1. Rinse one cup of quinoa to remove its natural bitter and soapy coating.
2. Bring 1 1/4 cup of water to a simmer. Season with a pinch of salt. Add the rinsed quinoa, reduce heat to low, and simmer for 12 minutes.
3. While quinoa cooks, prep vegetables. For snap peas, they can be added whole. For asparagus, cut off the tough woody ends and then cut into approximately one-inch pieces. For fennel, cut off the stalks (save for broth) and feathery fronds (save for garnish). Slice the fennel bulb crosswise into 1/3-inch slices.
4. Add about one pound of prepared vegetables to a sheet pan. Drizzle with olive oil, season with black pepper and salt. Do not overpack the sheet pan to ensure roasting instead of steaming.
5. After 12 minutes, the quinoa should have absorbed the water and be tender. Spread the cooked quinoa out on a separate sheet pan to allow any excess moisture to dry out and prevent clumping.
6. Once the quinoa has cooled slightly, drizzle with olive oil, salt, and pepper. This step, along with roasting, will make the quinoa crispy, crunchy, and nutty.
7. Place the quinoa sheet pan on the top 1/3 rack of the oven and the vegetable sheet pan on the bottom rack. Roast for 20 to 25 minutes.
8. While quinoa and vegetables roast, drain and rinse canned chickpeas. Save the aquafaba (canning liquid) as an egg substitute. Dry the chickpeas thoroughly.
9. Dice one medium shallot. This will be used for a zingy vinaigrette to flavor the chickpeas and quinoa.
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