Quinoa Salad

This recipe I use over and over and it always delights.It can be varied with whatever is in season. I buy my quinoa from the local Bin Inn.

1/2 cup red quinoa

1/2 cup white quinoa

Rinse under cold water in a sieve for a  minute , drain and saute for a minute in a pan with 1 tablespoon of oil. Using the same saucepan with a lid, add 2 cups of water  and bring to the boil and simmer for about 15 minutes or until the water evaporates. Leave to stand for 5 minutes with the lid on then remove lid and allow to cool.

In the meantime chop

1 red oinion or a bunch of spring onions.

chop into small pieces :

1/2 telegraph cucumber

2 tomatoes or cherry tomatoes halved

1 carrot

1 red pepper and one yellow pepper

a handful of blanched beans or asparagus, whatever is in season

2 handfuls of of dried cranberries

1/2 cup toasted almonds or walnuts

1/2 cup chopped fresh herbs (parsley, basil, mint, and coriander)

Add  chopped vegtables  to Quinoa ans drizzle Heavensent oranges and lemons vinaigrette.

Leave the flavours to soak through for about 15 minutes.

This is lovely served with ham, chicken or pork and new potatoes.

Any left overs make a great lunch the next day. Very healthy!