My friend Lindy – who is a terrific cook – gave me this recipe today because I had one of those weeks and the only interesting thing I’ve eaten was wonton soup for dinner last night. Other than that, I’ve been eating cottage cheese and fruit and granola. Tastes great, but not that exciting.
Since I don’t have a picture of this salad, instead I’m giving a picture of what Vancouver looks like today…
So here’s the recipe. Knowing Lindy, it’s a terrific one, and I’ve just cut and pasted the information between the quotes, so thank Lindy, not me!
“Summer Quinoa Salad
Cook Quinoa and let cool
I like to cut my vegetables quite small and have lots of them. Once the Quinoa has cooled I add my vegetables. I then add the vinaigrette. I have found the longer the dressing sits in the salad the better. I personally like to add a fair bit of goat cheese and I have added it just before serving. It is best served cold as opposed to room temperature.
Freshly squeezed lemon juice
Chop garlic up quite fine. Mix equal parts Dijon mustard, lemon juice, olive oil and vinegar add salt and pepper to taste.
This is one of the things I love bringing to the beach with me in the summer. It travels well in a sealed container in a cooler.”