Quinoa is a terrific grain that is high in iron and a complete protein. I like to add it to a meal, but I really love to make it into a salad. I gather all my ingredients with its dressing as I am cooking the quinoa and pour the warm quinoa into it all. As the quinoa cools it absorbs the dressing and it all marinated together. The flavor of this salad is beautiful, not to mention how terrific it is for you. It is great to eat it when it is just done, but it is even better the next day.
¾ cup of quinoa
¼ cup of onion, chopped small
2 stalks of celery, sliced lengthwise and chopped
¼ cup of dried cherries or cranberries, chopped
1 ½ tbsp of capers
¼ cup of feta cheese, crumbled
½ cup of toasted pine nuts
½ cup of olive oil
¼ cup of sherry or red wine vinegar
1 tbsp of Dijon mustard
Pinch of dried mint
Pinch of dried oregano
Sea Salt and Black Pepper to taste
First, rinse your quinoa and place it in a pot with 2 ½ cups of water to cover. Bring to a simmer, and continue to cook until all the water is absorbed by the quinoa (about 20 minutes).
Meanwhile, in a bowl place your onion, celery, dried cherries, capers, olive oil, vinegar, Dijon, mint, and oregano and mix well.
Finally, when your quinoa is cooked add it to your bowl waiting with the veggies and dressing. Sprinkle the pine nuts and feta over the top and toss well. Season it with the sea salt and black pepper and let it cool together. (If you feel your salad is dry you may add a bit more olive oil and vinegar as needed.)