Same amount to 1.5 times the amount of quinoa (refer to package directions)
Grape tomatoes or cherry tomatoes
Finely chopped red onion or green onion
Cilantro (finely chopped)
Dried fruit (I used dried cranberries, cherries and golden raisins)
About 3 tablespoons
For the dressing
♦ Lime juice
♦ Extra virgin olive oil
♦ Cumin powder
♦ Cayenne pepper
Around 1/4 teaspoon (to taste)
Wash the quinoa well in a fine mesh sieve. Bring water to a boil in a pot and add the quinoa. Cover and cook for about 15 minutes over low heat until it has cooked through.
Take it off the heat, give it a quick stir and transfer it to a large bowl. Let cool.
Lightly roast the walnuts and roughly chop them up. Peel the orange and rip the fruit into bite-sized pieces.
Dice the cucumber and tomato into 5 mm pieces. Roughly chop the dried fruit. Make the dressing by combining the ♦ ingredients.
When the quinoa is cool, stir in all of the ingredients listed, up to the walnuts, then mix in the dressing.
Chill in the fridge for an hour to allow the flavors to meld and it's ready.
Story Behind this Recipe
I love quinoa and often eat it instead of rice or bread Quinoa is said to have the highest nutritional value among all grains. I've been experimenting with all kinds of ways to eat it. This is my own arrangement of a salad I often see at organic food stores.
Follow the directions on the package for the cooking time and amount of water needed to cook the quinoa. Adjust the amount of cayenne pepper to your liking. If you leave it overnight in the fridge, the flavor really soaks in.