Winter Quinoa Salad

Ingredients

1 cup quinoa
½ cup walnuts
3 tablespoons extra virgin olive oil
1 tablespoon sherry vinegar
Zest of one lemon
3 tablespoons lemon juice
½ teaspoon sea salt
2 tablespoons parsley chopped
2 tablespoons marjoram or bail chopped
1 clove garlic minced
2 tablespoons red onion diced
¼ cup Kalamata olives chopped
1 tart apple chopped (optional)
2 cups red cabbage finely chopped or shredded

Preparation

1. Pre-heat oven to 350 degrees.
   
2. Wash and dry toast the quinoa. Bring 8 cups of water to a boil in a soup pot. Add the toasted grain and cook uncovered until the grain is cooked and you can see the white ring around the perimeter of the grain.
   
3. Drain through a strainer and let sit until room temperature.
   
4. In a large serving bowl whisk together the oil vinegar zest lemon juice and salt.
   
5. Stir the fresh herbs garlic and red onion into the dressing.
   
6. Fold in the remaining ingredients.
   
7. Serve at room temperature with steamed fish or black beans. The salad is delicious with ¼ to ½ cup crumbled feta cheese.