How to Construct a Quinoa Salad

Ingredients:

• 1 cup quinoa, rinsed first
• 1 1/4 cups of water
• 2 mini cucumbers, cubed with peel
• 1 pint cherry tomatoes, cut in half
• Radicchio, chopped
• Red and orange bell pepper, diced
• 1 cup grapes, cut in half
• 1/4 cup pumpkin seeds
• 1/4 cup almonds slices
• 1/2 cup dried cranberries, chopped
• Italian flat leaf parsley, chopped

Dressing:

• 2-3 tbs. olive oil
• Juice from 1 fresh lemon
• 1 clove garlic, minced (omit garlic if using dried or fresh fruit)
• Salt and pepper, to taste (use a pinch of salt if using dried or fresh fruit)

Directions:
Bring the water and quinoa to a boil in a medium saucepan. Once it starts to boil, turn the heat to low, cover the pan and cook for 12 minutes. Turn the heat off and leave the covered pot on the stove for 15 minutes. Fluff with a fork and allow the quinoa to cool.

When cool add the rest of the ingredients and toss.

Whisk together lemon juice, olive oil, garlic cloves and salt and pepper. Add to the salad and toss well.

Other possible ingredients:
• Chopped dried fruit: apricots, figs, dates, blueberries
• Chopped greens: arugula, kale, spinach, radicchio
• Peppers
• Radishes
• Roasted vegetables - peppers, onions, mushrooms, butternut squash
• Red onion
• Shallots
• Fresh fruit: mango, apple, oranges, Asian pear
• Fresh Herbs: mint, cilantro, oregano, basil
• Legumes/beans: chickpeas, edamame, corn niblets (if you eat kitniyot during Passover)