Quinoa Salad

Courtesy of Chef Lacey Lee Berry

INGREDIENTS:

  • 1C Quinoa
  • 1 1/2C Water
  • 1C Toasted Pine nuts
  • 1C Diced dried Cranberries (you can soak them)
  • 2 English Cucumbers diced
  • 1/2 C Flat Parsley chopped fine
  • 4oz Feta Cheese
  • Dressing
  • 1/4 C Lemon Juice
  • 1/3 C Olive Oil
  • Salt and Pepper to taste.

INSTRUCTIONS:

  1. Cook quinoa.
  2. Once cooled add nuts, cranberries, cucumbers, parsley, and feta cheese.
  3. Using the L’Equip stick blender mix lemon juice and olive oil with salt and pepper.
  4. Pour over salad and combine well. Serve immediately.