Quinoa lesson for the day . . .
Quinoa Salad Makings
What is quinoa?
Technically it isn’t a grain. It’s the seed of a leafy plant and a relative of chard and spinach. Quinoa eaters think of it as a grain because it can replace most grains used in any dish. It’s the perfect replacement for rice.
Quinoa has a tender texture and mild taste. My recent discovery was red quinoa. I love the color in salads as opposed to the light tan color of the quinoa I’ve used in the past.
Whatever you do, don’t spend $5 on a box of the stuff! It’s much, much cheaper in your store’s bulk bins.
- 1 cup quinoa, rinsed and drained
- 2 cups water
- ¼ cup almonds , sliced and toasted
- ½ cup dried apricots, chopped
- ¼ cup chives, finely chopped
- 1 ½ tablespoons olive oil
- 2 tablespoons white wine vinegar
- 1 tsp dijon mustard
- 1 tsp sugar