Quinoa and Wakame Salad with Sweet Chili Vinaigrette
Recipe by Josh Tomson, Executive Chef, The Lodge at Woodloch, Hawley, Pa.

Ingredients

For Vinaigrette:
1 cup rice wine vinegar
1 Tbsp. dijon mustard
2 cups canola oil
2 Tbsp. of sesame oil
2 Tbsp. honey
1 tsp. of fresh ginger
3 Tbsp. of Thai Sweet Chili

For Quinoa Salad:
1 lb. of quinoa
1 qt. of wakame
1 cup of julienne carrots
1 cup of julienne yellow squash
1 cup of julienne zucchini
A bundle of chives

Procedure: 

• For Vinaigrette: In a blender, combine all ingredients except for oil.
• Blend together for 30 seconds, slowly adding oil until emulsified.
• For Quinoa Salad: Bring 2 quarts of water to a boil, stir in quinoa, seasoning to taste.
• Reduce heat and simmer, cover pot and let it cook for 25 minutes.
• Let cool for 1 hour. Mix all ingredients in mixing boil. Serve.