Red Quinoa Lunch Salad

Red Quinoa Lunch Salad

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!

Ingredients

  • 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
Read the whole recipe on Karista's Kitchen