This is a perfect salad to take to potlucks or on a picnic.  There is no mayo in this salad.  It’s also a great room temperature dish.  If you can’t find the red quinoa you can use regular quinoa.  

 

For 6 servings:

2 cups quinoa (uncooked)

4  cups water or broth (vegetable or chicken)

1 teaspoon salt, optional or less

1 large English cucumber, seeded if you want, and diced small

1 small red onion, peeled, diced

1 red bell pepper, cored, seeded, diced

1 bunch green onions, minced (white and green parts)

1/4 cup cilantro or flat leaf parsley leaves

1/4 to 1/2 cup feta cheese (flaked), optional

ground black pepper, freshly ground

 

The salad dressing is optional.  It’s delicious without it as well.

SALAD DRESSING:

3 tablespoons olive oil

3 tablespoons red wine vinegar

 or you can use white wine vinegar

salt and pepper

 

Back to the Salad:

 

Rinse the quinoa in cold water and rub the grains between your palms, drain and rinse again.  Drain on a fine strainer or your quinoa will go thru a regular strainer. Bring the quinoa and water or stock to a simmer.  Cook covered for approximately 15 minutes.  Check it at 15 minutes.  Taste by chewing a few grains.  It will have a light crunch, not a raw taste.

 

When it is cooked, drain any remaining water and put it on a cookie sheet to cool quicker.  Run a spatula thru the rice to help cool the quinoa. Once it is cooled put it in a large bowl.  To the quinoa add the bell pepper, onions, cilantro, red onion, cucumber, salt and pepper.  Add the feta cheese and mix in the mixture.  Season with salt and pepper.  If you are going to use the salad dressing above, simply whisk the oil and vinegar until blended.  You can also add minced shallots to the salad dressing.  If you soak the minced shallots in the vinegar for 15 minutes, before you whisk,it will soften the shallots and add flavor to them.