Everyone likes this moist, yummy salad made with a fluffy ancient grain instead of rice. You can vary the cold veggies and nuts. Great to take to pot lucks. Out here in the country, pot luck meals are the standard social occasion. This quinoa salad is a whole meal and everybody asks for the recipe.

Simmer:
two cups of quinoa* in 3 1/2 cups of vegetable bouillon for 30 minutes.
Let cool.

Steam:
about a cup or so of 1" pieces of asparagus, broccoli or green beans till crisp-tender.
Let cool.

To the veggies add:
1/2 a large green pepper, chopped
two carrots sliced thinly
a few handfuls of baby spinach leaves or local wild spring greens
about three cups of mixed nuts or seeds (cashews, hazel nuts, pine nuts, sunflower seeds; pecans).
1 cup cooked chick peas

Shake together
3/4 cups white wine vinegar
1/2 cup olive or grapeseed oil
1 tbsp of Dijon mustard

Mix dressing into nuts and veggies, then mix in loosened cool quinoa.

Refrigerate before serving. It's a whole meal!

* Quinoa is pretty expensive. To make this a bit more frugal, replace half the quinoa with brown basmati rice. Try it with all quinoa first, though. You might think it's worth it. I do.



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