Quinoa Salad

The sun on the Forsythia

was so pretty in the morning

I can't remember it looking

quite so full as this year.

The Spring air gives me a

much needed lift

I feel energized and calm

all at the same time.

I took my camera and went to take

my week three picture 

of the Rhubarb in the garden

Wow - it's growing by leaps and bounds

and I can't wait to make my first 

Rhubarb Pie!!

Rhubarb at week three

All the new growth of things

all around here

makes me want to start fresh too

and to step up my

fitness and healthy eating

rountine!

I decided to make a super healthy Quinoa Salad

tonight for supper.

This recipe comes from one of Becky's best 

friends - and we affectionately

call it "Giller's Quinoa Salad"

I made a double batch and

It's going to come in really handy this

upcoming busy weekend!

Quinoa Salad:
1 Cup Quinoa - well scrubbed and rinsed
2 Cups Water
1/2 Cup dried Cranberries
1/4 Cup fresh parsley or cilantro - chopped
2 Cup Celery - chopped
1/2 red pepper - chopped
1/4 Cups Pecans or walnuts - lightly toasted and chopped
1-2 cloves garlic - minced
I also added some chopped chives that are already growing in my herb bed.
Dressing:
1 Tbsp. Extra Virgin Olive Oil
2 Tbsp. Flax Seed Oil
2 Tbsp. fresh lemon juice
Sea Salt and Pepper to taste
Quinoa must be rinsed well - otherwise it may have a bitter taste.  In a bowl of water, grind the grain between your hands for 2 minutes.  Drain and discard the rinse water (my sieve was a bit too coarse so I lined it with a small piece of cheesecloth for draining).  In a sauce pan, bring water to a boil.  Add the Quinoa, reduce heat, and simmer for 20 minutes.  It looks opague with a white squiggley/circular vein and is softened when cooked.
Meanwhile, chop the vegetables and toast the nuts.  Whisk the dressing ingredients.  When grain has cooled slightly, stir in the vegetables, nuts and dressing.  I added the crushed garlic while the Quinoa was still hot which helps to mellow the garlic flavour.  Allow the salad to rest for at least an hour before serving to let the flavours combine.
This salad can be served warm, at room temperature or cold.  Add beans, lentils, fish or chicken to make it a main dish.
Note - I almost always double this recipe.  It keeps well in the fridge for up to 4-5 days and is a handy salad to pack as a lunch for work.

Till next time ........... enjoying Spring and savouring healthy foods.