1 cup quinoa
3/4 cup diced celery (2 stalks)
3/4 cup diced carrot (1 medium)
1 tablespoon minced garlic, divided
1 tablespoon minced ginger
1 small shallot, minced (2 tablespoons, divided)
5.2 ounce package peeled chestnuts
1/4 cup dried cherries or Craisins
5 tablespoons olive oil
1 tablespoon pomegranate molasses
1 tablespoon sherry vinegar
fresh herbs if you got em (parsley, dill)
Begin cooking the quinoa. Give it a rinse. Put into a small pot with 1 1/2 cups water and 1/2 teaspoon salt. Cover, bring to boil. Reduce to simmer for 15 minutes.
Meanwhile, heat 1 tablespoon of the olive oil in a large skillet over medium heat. Add carrots and celery and a pinch of salt. Cover and reduce to medium-low. Cook until tender, but not browned.
While that cooks, make the vinaigrette. Combine in a small jar: 1 tablespoon of the minced shallot, 1/2 teaspoon of the minced garlic, 4 tablespoons (1/4 cup) olive oil, sherry vinegar, pomegranate molasses and 1/4 teaspoon salt. Shake well.
Once vegetables are tender, add remaining shallot, garlic, the ginger, chestnuts and cherries plus 2 tablespoons water, another big pinch of salt and a few grinds of pepper. Cover and let steam about 5 minutes until water is absorbed.
Add warm quinoa to the skillet and stir gently. Serve with drizzle (1 teaspoon per serving) of vinaigrette and some fresh herbs.
Nutritional info is based on using only half the amount of vinaigrette. Store reminder in the fridge for any salad you want to put it on.