Cherry Walnut Quinoa Salad

Suppers saladsI keep meaning to share the recipe below for the delicious quinoa salad (left in photo) from the Suppers Program, which I wrote about in the Packet in June.  The carrot salad (right side of photo) recipe is in that column, but I culdn’t fit the quinoa receipe in.  I also wrote about their oven-fried eggplant in my June 30 post for this blog. 
Most Suppers recipes (and many are on their website) are easy to make, and are healthful for many reasons, not least among them that they don’t send your blood sugar levels off on an “adventure.”

I happily enjoyed these salads for lunch, and wasn’t hungry again until dinner.  I found delicate red quinoa at Whole Earth Center recently, so plan to make this again soon in a two-toned version. 

2 cups quinoa (dry)
4 cups water
2 tbsp olive oil
¼ cup shallots (minced)
¼ cup medium red onion (minced)
½ cup unsweetened dried cherries
½ cup raw walnuts
3 cups spinach
2 tbsp tamari soy sauce or to taste
1 medium lemon (juice)
½ cup fresh parsley chopped
Sea salt and pepper to taste

Rinse quinoa thoroughly and drain.
In a large, heavy saucepan, over med-high heat, add quinoa and water and bring to a boil.

Reduce heat to a simmer; cover and cook until all the water is absorbed (10-15 minutes), when done, the grain appears translucent and the germ ring will be visible.

While quinoa is cooking, in a medium skillet, sauté shallots and onions in olive oil until translucent and sweet.

Add tamari soy sauce, chopped spinach, cherries, and walnuts.

Sauté for 1-2 minutes; do not cook too long or hot.

Transfer quinoa to a large bowl and cool.

Combine with sauté mixture.

Add fresh squeezed lemon juice, parsley, and favorite spices to taste.

Salad may be made a day ahead and chilled.  Bring to room temperature before serving.

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