Quinoa-Sorrel Salad

                             Quinoa-Sorrel Salad

If you find yourself thinking about pasta salad, why not think quinoa salad? It's quite nutritious, it takes no more than 15 minutes to cook, and it has a delicate consistency that takes well to vinaigrettes. In this salad, quinoa joins up with fresh sorrel, red onion, tomato, and feta cheese, and is then tossed in a light balsamic dressing. If you're wary about eating uncooked sorrel, you may be glad to know that it has been enjoyed as a salad green for many years in England. But use arugula instead, if you prefer.

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1½ cups quinoa

1/4 to 1/3 cup olive oil, to taste

3 cups water

½ teaspoon salt

3 tablespoons balsamic vinegar

1 small bunch sorrel (or arugula), stemmed and cut into julienne strips

1 cup thinly slices red onion

1 ripe tomato, chopped

Salt and fresh-ground black pepper to taste

1/3 cup crumbles feta cheese or any tangy goat cheese (optional)

Mixed salad greens (I like to combine sorrel, watercress, Italian parsley. and red-leaf lettuce)

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1: put the quinoa into a fine-meshed seive, and rinse the grain will under cold water for 1 minute to extract the bitter saponins. Let the quinoa drain for 2 minutes.

2: Heat a skillet  with a lid over medium-high heat. Add 1 tablespoon olive oil. When the oil is hot, add the quinoa. Cook it, stirring often with a wooden spoon, for 2 minutes or until the quinoa smells toasted. Add the water and ½  teaspoon salt. Bruing the mizture to a boil, cober the pan, and reduce the hat tolow. Let the quinoa ocok for 15 minutes.

3: While the quinoa cooks, combine the balsamic cinegar and remaining oli in a large bowl. Add the sorrel ro aruula, the red onlin, and the tomato. Season the vegetables with salt and pepper.

4: When the quinoa is cooked, add it to the vegetables and vinaigrette. Toss well, add the feta and all more salt and pepper, if you like. Chill the salad, or serve it warm. Either way, serve it on a bed of mixed salad greens.

Serves 4