I love this dish! It was a perfect side dish for lunch with my Market Squash Soup (recipe on the blog). Delish! Easy, healthy and totally gourmet. You can mix in different dried fruits and nuts to suit your taste. Enjoy!
2 c. cooked, cooled quinoa (quinoa is a great source of protein and it’s gluten free, a major staple in the Cosmo Hippie Chef kitchen)
1/2 c. tart dried cherries, chopped (I got mine at the Farmers Market, but you can find them in the bulk section at the grocery store)
1/2 c. fresh parsley, chopped
1/2 c. walnuts, chopped
2 T. olive oil
salt and pepper
1. Cook quinoa according to the directions (Simple: Boil 2 c. water and a pinch of salt, when boiling add 1 c. quinoa, rinsed, to the boiling water. Bring to boil and then turn heat to medium and simmer for 15 minutes until all the water is absorbed.) Let cook completely.
2. Scoop cooled quinoa in a large mixing bowl, add all the rest of the ingredients- tart dried cherries, parsley, walnuts, olive oil and salt and pepper (salt and pepper to taste). Mix all together. Taste to check salt and pepper.
3. Let chill in the fridge for a least one hour for flavors to mell together. Serve as a side dish, snack or for lunch.
-A drizzle of Sesame Oil just before you eat puts this dish over the top. (Thanks Brenna for the idea)