Quinoa Salad

I saw a quinoa salad recently HERE, but over the weekend when I wanted to try it, our internet service was intermittent to the point I couldn't get back to the recipe in time to use it.  I came up with this one instead, from memory.  It's similar, but made with red quinoa and no oil.  It would probably be more attractive with white (beige) quinoa, but red is what I had on hand.

Shane and I enjoyed it.  It made a little more than two servings served as a side dish with some pan-grilled shrimp.  I ate the rest the next day for breakfast.  It's sweet and slightly tart, making it a good dish for any meal.  It's pretty healthy, too.

This would be good, I think, with just about any combination of fruits and veggies.  Strawberries, celery, green bell peppers, blueberries, tomatoes and shredded carrot all sound good to me.  An addition of herbs would be nice, too.

Red Quinoa Salad

1/2 cup red quinoa
1 cup water
1 small onion, diced
1 medium plum, diced
1 medium cucumber, peeled and diced
1/4 cup honey (I used local raw honey)
1/8 cup rice wine vinegar
salt and pepper to taste

In a small or medium saucepan, combine quinoa and water. Bring to a boil, then reduce heat and simmer until grain is tender and water is absorbed.  Let cool to room temperature.

Stir in fruits, vegetables and dressing ingredients until well-combined.  Let set for at least an hour before serving.  Serve at room temperature or chilled.

Makes 2-3 side dish servings.

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This post is being to linked to the Hearth and Soul Hop #56 with Premeditated Leftovers and Mom's Sunday Cafe.