From Chef Oonagh Williams of Royal Temptations Catering

Ingredients

Salad

• ½ cup raw quinoa grain cooked as directed and cooled
• ½ cup raw cauliflower, divided into tiny florets
• 3 Tbsp. chopped fresh parsley
• 2 Tbsp. chopped fresh mint
• Greens of 2 green onions (scallions, spring onions)
• ¼ cup chopped, toasted nuts (walnuts are traditional; I prefer cashews)
• 2 ribs of celery, washed and cut into small slices
• 1/3 cup of dried cranberries

Dressing

• ¼ cup regular olive oil
• 1 tsp. gluten-free Dijon mustard
• ½ tsp. sugar
• 1 Tbsp. white Balsamic vinegar
• 1 Tbsp. fresh lemon juice (You can also replace the 1 Tbsp. of Balsamic vinegar with an additional tablespoon of lemon juice)
• Salt and pepper to taste

Instructions

1. Cook and cool quinoa.
2. Combine all dressing ingredients and mix well. Drizzle over cooked quinoa.
3. Add remaining salad ingredients and stir until the dressing and ingredients are well incorporated. Let sit for an hour or more to let the flavors meld.

Tips & Alternatives

• Add more nuts and feta cheese on top as a finishing touch.
• Try adding chopped apple for a fresh bite. Toss it in with some orange slices – the acidity will keep the apple from browning, and it’s better than adding lemon juice mixed with water.
• Remember to rinse the quinoa before cooking to get rid of the saponin (natural insect repellent on the quinoa grains) smell and taste. Put quinoa in the sieve and run cold water through it for a few minutes. I frequently rub the grains at the same time.
• Don’t add spinach—it will wilt and turn brown.

Other quinoa salad options:

• Make a guacamole version with avocado, cilantro, jalapeno, and mango instead of cranberries.
• Go Greek with oregano, artichokes and olives.
• For Italian flavors, try basil, bell peppers and sun-dried tomatoes.