Quinoa Salad with Sumac Vinaigrette - The Local Palate

Ingredients

• 3 tablespoons blended oil (Dissen prefers a 75/25 blend of canola and olive oil)
• ½ cup diced shallot
• 1 tablespoon minced garlic
• ½ teaspoon red pepper flakes
• 1½ cup black quinoa
• 6 thyme sprigs
• 1 bay leaf
• Salt and pepper to taste
• 20 baby carrots
• 4 tablespoons butter
• 3 thyme sprigs
• Peel of 1 orange cut into wide strips
• 2½ tablespoons blended oil
• 1 tablespoon minced shallot
• 1½ teaspoons minced garlic
• 1½ teaspoons dijon mustard
• 1½ teaspoons ground dried sumac
• 1½ teaspoons honey
• ¼ cup cider vinegar
• ¾ cup blended olive oil
• 4 large shallots
• 1 cup champagne vinegar
• 2 garlic cloves
• ½ teaspoon black peppercorns
• 1 tablespoon kosher salt,1 tablespoon sugar
• shaved lengthwise into ribbons
• 2 tablespoons olive oil
• 1 cup puffed quinoa