Quinoa Salad with Arugula, Balsamic Syrup & Scallion Oil

1 c. quinoa, rinsed and drained
2 c. vegetable stock
1/4 c. onion, minced
1 zucchini, diced
1 yellow squash, diced
1 green bell pepper, diced
1 carrot, diced
1 bunch arugula, washed
1 bay leaf
1 tsp. pepper
2 tsp. salt
Balsamic Syrup
scallion oil

Preheat oven to 350 degrees. Place onion in an oven proof saute pan with 1 teaspoon olive oil and sweat onion on stove until translucent. Add quinoa and toast until grain released a nutty aroma. Add stock, bay leaf, pepper and salt and bring to a boil. Place in oven and cook 18-20 minutes or until liquid is absorbed. Remove from oven and spread grain on baking sheet to cool. Meanwhile, lightly saute the vegetables, minus arugula, until tender crisp. Let cool. When cool mix diced vegetables, quinoa, arugula and balsamic syrup. Garnish with scallion oil.
To make balsamic syrup: In a saucepan, reduce 3 cups of balsamic vinegar until thick and like a syrup.
To make scallion oil: In a blender, blend together 1 cup of olive oil and 2 bunches of scallions until smooth.

Recipe: John Hitchcock