Recently we have fallen into this ritual of visiting local farmers markets every weekend. The good part of living in a large city is that we have two different choices for farmers markets: Saturday @ Sunnyvale or Sunday @ Mountain view! There is just something about the fresh produce and fruits that gets me the fuel to cook at home for the week ahead....
This is our lunch on most days after coming back from farmers market. This salad comes together so quickly and is so wonderful! The fresh produce is exactly what makes this quinoa salad so yummy!
Recipe: Quinoa Salad
2 C quinoa
1 red pepper
1/2 red onion
3 celery sticks
1/2 C chopped cilantro or parsley or basil
olive oil/lime juice/red wine vinegar/salt/pepper/lemon rind
1 tsp cumin powder
pinch of oregano
Cook quinoa per package directions. I buy my quinoa in stock from Bob's red mills which comes pre-washed; but if its not pre-washed, you may need to rinse it clear first. I boiled 4C water and then added quinoa and cooked covered for 14mins (or until quinoa has absorbed all the water and has fluffed up well). Remove from heat and set aside.
Chop all the veggies in byte sized pieces. Mix all the ingredients together; adjust the seasonings per taste. Let sit for half an hour before serving for flavors to develop.
Variations: This would go great with some black beans and fresh corn added for a southwestern twist. Another variation which I love is to add some toasted slivered almond slices and raisins.