Quinoa Salad

Serves 4–6

• 1 Cup Quinoa
• 2 Cups Water
• ½ sweet Red Pepper, chopped fine
• 1 Orange, cut into segments
• 1 Grapefruit, cut into segments
• ¼ Cup dried Cranberries
• ¼ Cup Feta Cheese, crumbled
• ¼ Red Onion, thinly sliced
• Handful of Fresh Cilantro, chopped
• 1 Tbsp Olive Oil
• 2 Tbsp Orange Juice
• 1 Tbsp Rice Vinegar
• ¼ cup Pistachios/Slivered Almonds, toasted (optional)
• Salt and Pepper to taste

• In a strainer, rinse quinoa under running water and drain thoroughly.
• Place quinoa, water and salt in a medium-sized saucepan and bring to a boil.
• Reduce heat, cover, and simmer for approximately 15 minutes (or until the water is absorbed and quinoa is tender).
• Remove pot from the heat, fluff with a fork, and bring to room temperature.
• Place the cooled quinoa in a large bowl.
• Add fruit, vegetables, feta and nuts to the quinoa.
• For dressing, whisk olive oil, orange juice, and rice vinegar together in a small mixing bowl.
• Add dressing to the salad and toss gently, until just combined.
• Season with salt and pepper.
• Cover and chill until ready to serve.

Good to know: This salad can be made a day ahead, it travels well, and will last 3 days refrigerated. Before cooking quinoa, the seeds must be rinsed to remove the saponin, a bitter resin-like coating.