Quinoa Salad

[Stanz]

QUINOA SALAD

Ingredients:

* 1 C quinoa – I prefer red quinoa
* 2 C water
* 2 small tomatoes finely diced
* 1 small red onion finely chopped
* 1 medium zucchini /or/ Persian cucumber - cut into small cubes
* 1/3 C dried raisins
• 1/3 C dried cranberries
• 1/4 C toasted sunflower seeds
• 1/4 C toasted pine nuts
* 1/3 C crushed walnuts
* 1 bunch (about 1 C) cilantro leaves chopped
• 1 bunch (about 1/3 C) mint leaves chopped
• 1/4 C fresh basil
• 1 C Cheese – cut into small cubes – I prefer Sharp White Cheddar – cheese is optional

Dressing:

* 1/2 C fresh lemon juice
* 1/4 C of olive oil
* 2-3 cloves of garlic – finely minced
• 1/2 tsp salt
• 1/3 C Balsamic Vinegar – Napa Valley Naturals Grand Reserve (aged 18 yrs) is worth the price.

Directions:

1. Rinse thoroughly with hot water to remove any bitter flavor. (I use a paint strainer bag)
2. In a medium saucepan, bring the water and quinoa to a boil over high heat. Reduce the heat to low, cover, and simmer until the quinoa is tender and the water is mostly absorbed, about 15 minutes. Let stand covered until all water is absorbed, then cool completely.
3. Toast the nuts until slightly golden and fragrant.
4. In a small bowl, whisk the lemon juice, oil, garlic, salt & vinegar.
5. In your salad bowl, mix all ingredients.
6. Pour the dressing over the quinoa mixture and toss gently to mix.
7. Cover and refrigerate for at least 30 minutes to 1 hour before serving.
8. This salad is even better made the day before. Great for dinner, parties, or potluck
9. Substitute any of the dried fruits or nuts with ones you like.