You know that salad you’ve always got to have on hand, stocked in the fridge, or someone in the family just might have a meltdown? Yep, that is this salad.
I first dined on this salad at my favorite co-op market in Seattle many years ago, PCC Natural Markets. Not only did I work as a cheese specialist at PCC Natural Markets, but I also taught culinary classes at their IACP award winning culinary school, PCC Cooks, for four years. A fantastic group of professionals committed to our community farms, quality food and nutrition. I couldn’t have asked for a more gratifying place to work. I met the loveliest and most interesting people, including fellow chef’s, nutritionists and culinary instructors. Some are now dear friends – I love it when that happens!
- 1 1/2 cups dry red quinoa, rinsed
- 2 1/3 cups water
- Salt and pepper to taste
- 1/3 cup extra virgin olive oil
- 1/3 cup fresh lime juice
- 1-2 cloves garlic, minced
- 1 teaspoon Dijon Mustard
- 1 teaspoon sugar
- 1 bunch green onions, sliced
- 1 bunch cilantro, chopped
- 1 cucumber, chopped
- 1 pint cherry tomatoes, halved
- Avocado slices for garnish