Recipe: Quinoa Salad

Recipe by Stefanie Paganini, of the Loretta Paganini School of Cooking in Chesterland

Serves 6.

• 2 cups quinoa
• 2 1/2 cups water
• 1 cup roasted red and yellow pepper, diced
• 1 cup English cucumber, peeled & diced
• 2 cups tomatoes, diced
• 1/2 cup crumbled goat cheese
• Salt and pepper to taste
• 1 recipe of herb pesto

 
Boil water and add quinoa. Allow to cook until quinoa is al dente. Drain any excess water. Cool quinoa. Mix all ingredients together in a bowl and toss with vinaigrette.
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Herb Pesto Vinaigrette:

• 2 garlic cloves
• 3 cups fresh basil
• 1/4 cup fresh Italian parsley
• 1/2 cup toasted almond slivers
• 1/2 cup grated Parmesan cheese
• 1/2 cup olive oil
• 1/2 cup rice wine vinegar

 
In a food processor, mince the garlic. Add the basil, nuts, and cheese. Slowly add the olive oil until the sauce is desired consistency (you may use more or less of the oil). Add vinegar and allow mixture to blend. Toss with salad.