Summer is hanging in there and so is my craving for quinoa. This salad is a favourite at my house in the heat; it’s light and refreshing. I acquired the recipe while at a week long yoga retreat in the Cypress Hills, east of Medicine Hat, Alberta. Linda, our wonderful cook for the week, generously shared her book of goodies. She had originally recorded the recipe from cdkitchen.com and I’ve included it here. Enjoy!
Quinoa and Feta Salad
3/4 cup quinoa
1/2 cup raw cashews
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh cilantro
2 stalks celery, finely sliced
1 cup seedless grapes, halved
1/2 cup crumbled feta
2 tablespoons olive oil
1 lime, juiced
Salt and pepper
Bring a large pan of lightly salted water to a boil. Add quinoa and simmer for 12 to 15 minutes or until the grains are tender. Drain, rinse and drain again thoroughly. Spread quinoa on a baking tray to dry.
In a frying pan, toast the cashews over moderate to low heat, stirring frequently, until they are golden brown. Cool, then chop roughly.
In a large bowl, combine dried quinoa, nuts, herbs, celery, grapes and feta. Squeeze lime juice over all, add olive oil and season with salt and pepper. Adjust seasonings to taste and leave the salad to stand for at least 1 hour before serving.