A salad recipe we use for traveling (eats well luke warm) and for quick make-ahead meals.

• 2 cups quinoa, uncooked
• 2C broth + 2 cups water (or 4 C water)
• One large cucumber or two small ones (about 2 cups). Thin skinned varieties preferable
• One large bunch radishes, sliced thin with a mandolin (2 cups, about 10 radishes)
• ¾ cup red onion, chopped small
• 3 green onions, chopped
• 4-5 oz feta cheese, cut in small cubes
• ½ cup or more chopped capers
• 1 tbs preserved lemon, chopped finely. Alternately, try grating some lemon zest into the salad
• 1 tbs each fresh oregano, thyme, and parsley, or according to taste
• Salt and pepper
• carrot
• corn (if we have it)

1. Rinse quinoa for 2 minutes in strainer. This removes the coating which makes it tasty bitter or soapy. (more info)
2. Put the quinoa, water and broth together and bring to a boil. Simmer 15 minutes. Watch the heat on this as it will absorb all of the water.
3. Take off of heat, keep it mostly covered, but allow some steam to escape, for 5 minutes.
4. Open up cover and let quinoa cool.
5. In a separate bowl, mix chopped vegetables, herbs, cheese.
6. Toss with cooked quinoa and drizzle on the dressing (taste while adding dressing and stop when you’ve reached the desired level of saturation).
7. Salt and pepper to taste.

Vinaigrette Dressing

• 1/3 cup Dijon mustard
• 1/3 cup apple cider or white wine vinegar
• 2/3 cup olive oil
• Salt and pepper to taste

1. In a small bowl whisk mustard and vinegar until smooth.
2. Slowly add oil while whisking until the mixture is smooth.
3. Add salt and pepper to taste.