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"There is one thing more exasperating than a wife who can cook and won't, and that's a wife who can't cook and will."--Robert Frost

Red Quinoa Salad Recipe

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This recipe for Red Quinoa Salad is from Family Cookbook 2.0, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 C Red Quinoa
1 C Toasted Almonds (Or Pine Nuts)
1 C dried cranberries, coarsely chopped
2 small english cukes, peeled , seeded and cut into 1/4 inch pieces
4 Oz Feta cheese, cut into 1/4 inch cubes
2/3 C chopped fresh flat leaf parsley.
1/4 C lemon juice
1/3 C olive oil
Salt to taste
Directions:
Directions:
1) Put the quinoa in a fine mesh strainer and rinse for 1 minute. Transfer to a small pot and add 2 C of water. Bring to a boil, lower the heat, and simmer covered, for 15 minutes or until the liquid is absorbed. Fluff with a fork. Transfer the quinoa to a large bowl and let cool.
2) When cool, add the almonds, cranberries, cakes, feta cheese, and parsley and toss to mix well.
3) Put the lemon juice and oil in a jar. Close the lid and shake until the oil and lemon juice have emulsified. Season with salt.
4) Put the dressing over the quinoa and mix til well coated. Refrigerate for at least an hour before serving.
Personal Notes:
Personal Notes:
This dish was first served to me by Deb Schillbach and came from Anna Getty's "easy green organic" cookbook. Simple but very tasty.

 

 

 

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