1 C White Wine Vinegar
Spring brings one of my favourite ingredients – rhubarb!
In a large pot, add all of the pickled rhubarb ingredients, except for the rhubarb. Bring to a boil. Allow to cool, then add your rhubarb. Marinate in the fridge for 24 hours.
Add quinoa to salted, boiling chicken stock, and turn down to simmer. Allow to simmer for 10 – 15 minutes until all the liquid has been absorbed. Allow to cool.
Once cooled, add remaining ingredients, along with the pickled rhubarb, your favourite vinaigrette, such as Verjus Vinaigrette, and mix thoroughly.
This quinoa salad is a perfect side for seared salmon – I love the combination of the pickled rhubarb, the quinoa, the salmon and the Pinot Gris!