Chef's Note: This colorful salad is packed with protein. Quinoa is an ancient grain cultivated by the Incas, who considered it sacred and called it the mother of
all grains. It has a rich, nutty flavor and blends easily with a wide variety of other flavors. You can find both red and white quinoa in health food stores and well-stocked
supermarkets. I like the red in this salad for its vibrant color. Make sure you wash the quinoa thoroughly to remove the bitter outer coating.
- 1 cup red quinoa
- 1 cup toasted pine nuts
- 1 cup dried cranberries, coarsely chopped
- 2 small English cucumbers, peeled, seeded, and cut into 1/4-inch pieces
- 4 ounces feta cheese, cut into 1/4-inch cubes
- 2/3 cup chopped fresh flat-leaf parsley
- 1/4 cup fresh lemon juice
- 1/3 California Olive Ranch extra virgin olive oil
- Salt to taste
Put the quinoa in a fine-mesh strainer and rinse for 1 minute. Transfer to a small pot and add 2 cups 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. When the quinoa is cool, add the pine nuts,
cranberries, cucumber, feta cheese, and parsley and toss to mix well.
To make the dressing, put the lemon juice and California Olive Ranch extra virgin olive oil in a jar. Close the lid and shake until mixed and the oil and lemon
juice have emulsified. Season with salt. Pour the dressing over the quinoa and mix until well coated. Refrigerate for at least 1 hour.
Green Tip
I’ll admit that mixing a dressing in a jar is not what they teach at cooking school. Over the years I have saved many glass jars and their lids for storage, and I
love using them to make salad dressings. Using the jars helps save on cleanup time and water usage. Instead of mixing the dressing in a small bowl each time I make a salad,
I make a double recipe of the dressing in a jar and save it. Whatever oil I use in the dressing helps preserve it for 7 to 10 days. We are big salad eaters in my house.
I might have four or five little jars of dressings in the refrigerator at any given time.
Recipe Credit: Easy Green Organic by Anna Getty
(Chronicle Books, 2010). Reprinted with permission from the publisher.