Going "Publix" with a Vegetarian Feast | Quinoa Salad with Citrus Vinaigrette

If you've never taken a cooking class, you really should. I'm not talking about the department store demo.  I mean the put-on-your-apron, get-your-knife-chopping cooking class.  Just a lot of fun. And even if you're a veteran in the kitchen, you're bound to learn something.

I recently visited my daughter who lives in Tampa. It had been months since I'd seen her and it was a very sunny break from a gray winter for this Pennsylvania born and bred soul. (I think that the groundhog lied.)

One of the things we planned to do was to go to a cooking class. Our original plan was to cash in on a Groupon Amy had found for a sushi class. But our timing was bad for that so we looked elsewhere and found that the Publix supermarket offered cooking classes at one of its stores.

Grilled vegetables (eggplant, portobella mushroom, zucchini) and provolone
 got stacked between two slices of ciabbatta bread and grilled.
 (The balsamic glace kinda looks like a treble clef!)

Before I go any further, I have to tell you that my daughter did not catch any kind of cooking bug from me. When she was little she did like to make play dough with me and mix inedible things with flour and water, but she outgrew any visions of mastering anything culinary. Where did I go wrong!

So signing us up for a cooking class together was generous on her part, just to please her mother.  (Amy would have preferred the Taco Tuesday class the previous night --  booked! -- to the vegetarian class we attended. "Mom," she said, "I like meat!")

But we were very impressed with the vegetarian feast our co-chef teachers coached us through. We made a tabouleh-like quinoa salad, a grilled vegetable panini, vegetable lo mein with tofu, and for the finale, orange creme brulee, the only dish I didn't get a picture of!

The vegetable lo mein featured colorful, crisp veggies and tofu,
wonderfully fragranced with fresh ginger,

 all topped with toasted sesame seeds.

And then we sat down and ate our little feast, accompanied by our choice of wine. My carnivore daughter was impressed that the meal was hearty without meat. I liked it all, but the creme brulee was the most fun to make. And I didn't get a picture! Too bad I was too busy running my little torch to perfect my burnt sugar crust!  ("You don't have one of those, do you, Mom?" says my daughter. I know what my next present will be!)

My favorite dish was the quinoa salad. Colorful, full of texture and fresh citrus flavor. Just a lot of chopping! Great do ahead salad.  It was while making this that I learned my favorite new tip about juicing a lemon:  use your tongs! Just nestle a lemon (or lime) half between the arms of the tongs and squeeze. You don't get lemon juice on your hands and, you don't have to dirty another tool! Clever!

I wish I could take more classes there . . .  until next Florida visit! Now, without further ado . . . the salad:

Incan Quinoa Salad with Citrus Thyme Vinaigrette
Serves 4
Courtesy of Publix 
1 cup raw Incan quinoa
2 cups vegetable stock
3 limes, zested
4 tablespoons Italian parsley, chopped
1 red bell pepper, finely diced
1 yellow pepper, finely diced
3 celery stalks, finely diced
1 bunch scallions,thinly sliced
2 large ripe tomatoes, seeds removed, finely diced
1/4 red onion, finely diced
3 garlic cloves, minced
For the dressing:
1/4 cup lemon juice
2 tablespoons lime juice
1 tablespoon orange juice
1 garlic clove, minced
1 tablespoon fresh thyme, chopped fine
2 ounces grapeseed oil
salt and freshly cracked pepper, to taste

Place quinoa and vegetable stock in a 3-quart saucepan and bring to a boil. Reduce to a simmer, cover and cook until all liquid is absorbed, about 10-15 minutes. When done, the grain will appear soft and translucent and the germ ring will be visible along the outside of the grain. Chill immediately  Meanwhile, chop the vegetables, prepare the juice and zest.

Prepare the dressing: In a small bowl, combine the citrus juices, garlic and thyme and then slowly drizzle in the oil while constantly whisking. Taste for seasoning.

Toss the vinaigrette with the quinoa mixture to coat evenly. Allow at least 10 to 15 minutes for the flavors to blend.