Carrot and Quinoa Salad

I can't remember too much about how I came up with this recipe.  All I know is that it has made me more popular, and nothing else really matters.

This is meant to be a cold salad, and I think about that when I add the olive oil to the bottom of my pot to cook the carrots.  I like how sweet the carrots become when cooked this way, but I don't see any reason why steaming them instead would not be an option.

Ingredients

• Carrots
• 1/2 cup Quinoa
• Snap Peas
• 1 handful Sunflower Seeds, shelled and unsalted
• 1/2 cup White Wine Vinegar
• 1 tablespoon Extra-Virgin Olive Oil
• Salt
• Pepper

Optional Ingredient:

• 3/4 cup Stock (Chicken or Beef)
• 1 teaspoon Sugar

I start by getting the quinoa cooking.  I usually use chicken stock, but water with salt and pepper also works.  The ratio is 1 part quinoa to 1 and 1/2 parts liquid.  It's acceptable to leave it a little dryer because some of the white wine vinegar gets absorbed during the cooling process.  Leave on low heat for about fifteen minutes.  Then turn off, and leave on stove-top.

While the quinoa cooks, prepare the carrots.  I like to julienne them with a peeler.  A mandolin may be better because you end up with thicker pieces, but the peeler is so convenient.  You can get these from many cooking stores, and even at some grocery stores.  To use as much carrot as possible, I hold onto the thin end with a fork, and peel through the thicker end of the carrots.  Whatever length you like should be fine, but I don't make them very long because of waste.  Cook the carrots in a pot with a little bit of extra-virgin olive oil.  Add some salt and pepper.

While the carrots are cooking, chop up the snap peas.  When the carrots are as cooked as you want them, add the snap peas -- they will cook enough from the residual heat.  It's nice to leave them a bit crunchy.  Mix thoroughly, and let sit without heat for a minute.

Add the cooked quinoa, sunflower seeds, white wine vinegar, and (optionally) sugar.  Mix thoroughly.  Taste, and adjust salt and pepper.  Put into the fridge or freezer, and serve when cooled.