Quinoa salad with red peppers, red onion, cranberries and golden raisins

 

 

This salad already has a little bit of everything in it, seemingly, but if you wanted to add more protein, black beans or feta wouldn't go amiss. If walnuts aren't your thing, I suspect pecans, pine nuts or pistachios would work equally well here.

Jeweled quinoa salad
From “Delicious Gatherings” by Tara Teaspoon

Ingredients
1⅓ cup water
⅔ cup uncooked quinoa
¾ cup diced red pepper
¼ cup diced red onion
⅓ cup walnuts, chopped
⅓ cup dried cranberries
⅓ cup golden raisins
¼ cup chopped parsley
¼ cup chopped cilantro
¼ cup olive oil
¼ cup lemon juice

Method
In a medium saucepan over high heat, bring water to a boil. Add quinoa and a pinch of salt and return to boil. Cover and reduce heat to medium. Cook until water is absorbed, about 10 minutes. Let cool completely.

Once it’s cooled, mix in red pepper, red onion, walnuts, cranberries, raisins, parsley and cilantro. Mix olive oil and lemon juice in a small bowl. Season to taste with a pinch of salt and a few grinds of pepper. Toss dressing with salad.

Rating: You know maybe you've been blogging a little too long when your husband's reaction to a recipe is "This is totally bloggable." Very nice fresh taste that somehow makes me think of spring even though it's really a hearty, pantry-based option. Very nice to make ahead and pull out for a quick lunch with a bowl of soup when it still won't warm up.I'd definitely make it again with whatever dried fruit, nut, fresh herb combo I've got on hand. Good picnic or potluck option.