QUINOA Madeleine

This is my daughter’s favorite cold meal (so I named it after her). I left the measurements open depending on your taste preferences. Start with the amount of quinoa you want and adjust the ingredients accordingly – you can add as little or as much as you like.

COMBINE:
- 4 cups cooked & cooled red quinoa (follow easy directions on box, just like rice)
- ½ c – 1 c chopped firm goat cheese or feta
- ½ c – 1 c chopped tomatoes (prefer the cherry variety as they are more firm)
- ½ c – 1 c chopped cucumber (peel and slice into long quarters first and carve out seeds)
- ½ c toasted & cooled pine nuts (spread in cookie sheet , toast at 300°F until slightly tan)
- ½ c – 1 c chopped parsley (optional)

SHAKE or BEAT until well combined:
- 1/3 cup olive oil (can use a lighter oil like canola or safflower)
- 2 - 3 tablespoons cider vinegar (any vinegar except malt)
- ¼ - ½ teaspoon sharp mustard (most is GF but check)
- s/p to taste

Pour desired amount of dressing over quinoa salad, toss, and serve. This salad lasts many days in the fridge. If you aren’t using it right away do not add dressing until just before you eat.