With the warm weather finally upon us here in the Northeast US, I’m thinking easy summer salads and grains. It’s something nice to keep in the fridge so I always make a bit extra of a grain or rice salad, although this one was so good it didn’t last long.
For 6-8 servings
1-1/2 cups quinoa cooked with 3 cups filtered water
2 large carrots
1 red pepper
1/2 cup cranberries
2 tbsp olive oil
Handful of fresh parsley
Salt and pepper to taste
Squeeze or about 1 tbsp honey or 1/2 tbsp agave
Cook quinoa and chop veggies (finely since we are not cooking them) and add them to the quinoa when it’s finished and still hot. Doing it this way will retain that crunchy texture contrast to the soft quinoa. Add remaining ingredients and toss. You’ll probably need a bit more salt than you think–a few teaspoons. Squeezing the 1/2 lemon on top will give it the acid you need. I brought this to a pot luck and it was a bit hit. It’s simple enough to compliment any meal. Enjoy!