INDIAN SUMMER QUINOA SALAD

INDIAN SUMMER QUINOA SALAD

This is such a refreshing salad on a hot summer day and comes together in a flash when you make a big pot of Quinoa the day before and have leftovers already cold in the fridge. This salad also works well with pretty much any leftover cooked grain: brown rice, farro or barley. Avocado is a great addition as well and any crunchy vegetable you have hanging around.

QUINOA

• 1 TB coconut oil

• 1 cup quinoa, rinsed well

• 1 ½ cup filtered water

• nice pinch of sea salt

Rinse quinoa very well, swishing it around with water to get the bitter film off. In a small pot, over a medium-high flame, heat the TB coconut oil and add the quinoa. Toast quinoa, stirring constantly, for a few minutes then carefully add 1 1/2 cup water, a nice pinch of salt and bring to a boil. Cover pot with lid, reduce heat to low and simmer for 15 minutes. Turn off heat and allow to sit, undisturbed, for another 5 minutes. Take off lid and fluff quinoa and spread on baking sheet to cool.

SALAD

• 1 box cherry tomatoes, halved

• 1 medium persian cucumber, halved and diced

• handful of sweet peppers, seeded and sliced

• handful of fresh corn

• 1/2 cup sweet onion, finely diced

• 1 cup cilantro leaves, chopped

• 2 TB fresh mint, chopped

• 4 TB feta cheese, garnish on top

GARAM MARSALA VINAIGRETTE

• 1/4 cup fresh lemon

• 2 TB apple cider vinegar

• 1 TB runny honey

• pinch cayenne

• 1 tsp sea salt, or more to taste

• 1 tsp ground garam marsala

• 1/3 cup extra virgin olive oil

In a small bowl, whisk together everything except the oil. Then, while continuously whisking, slowly pour the oil into the bowl, whisking until incorporated.

Pour the dressing into the large bowl, mixing well with the quinoa/ vegetable mixture. Allow to marinate, at room temperature for at least 15 minutes before serving. Sprinkle the feta on top of the salad.