Quinoa is one of my favorite grains. It is very high in protein and is very easy to cook and digest. This has been my staple potluck dish for many years. I am constantly varying the recipe - it is very flexible. The apples are essential. I chop them with a hand chopper - they give a backdrop of sweetness. Then whatever you add is up to you.
Quinoa Salad
2 and 1/2 cups dry quinoa - cook with 5 & 1/4 cup water for 15 minutes and let cool
When cool, fluff up the quinoa, then add:
3/4 cup diced celery
3/4 cup chopped parsley (I prefer curly, but my husband usually buys the flat-leaf.)
1 diced red pepper (optional)
1 medium red onion, diced (optional)
1/2 cup chopped scallions (optional)
1 cup toasted pine nuts (other nuts can be substituted,e.g. slivered almonds - I toast the nuts on the stove top in a skillet)
1 cup dried cranberries, chopped (craisins) (other dried fruit can be used as a variation, e.g. raisins, currants, or diced dried apricots)
1 T orange zest (optional)
1/2 cup olive oil (or less for the diet conscious)
Juice 2 to 3 limes (lemons, oranges work equally well as a variation or a combo of lemon and lime, or orange and lime)
2 or 3 diced apples (granny smiths are great, but could be any kind of crisp apple) - Add to lime or lemon juice first, then add to quinoa.
Salt, pepper, cayenne to taste:
SALT -- approximately 1.5 to 2 tsps
Pepper -- severral good turns of a pepper mill
Cayenne -- approx. 1/4 to 1/2 tsp - or more to taste - the cayenne gives it a kick that the pepper cannot reach
This makes a big bowl of salad and is a welcome change from usual potluck fare. Enjoy!
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