Great Grandma Lynda's Layered Quinoa Salad

Ingredients

1 C. Quinoa

2 C. Vegetable Broth

3 medium-sized Carrots, shredded

1/3 medium-sized Red Onion, sliced thinly

1 540 ml can of Black Turtle Beans, drained and rinsed

1 English Cucumber, cut in cubes

1/2 bunch of fresh Dill, chopped

6 Radishes, sliced

1/2 bunch Green Onions, green ends only, chopped

1 bunch Italian Flat Leaf Parsley, chopped

1/2 bunch Mint, chopped

1/3 each Green, Yellow, and Red Bell Peppers, chopped and/or sliced in thin strips

1 basket of Grape Tomatoes

A handful of Cashew Nuts

Sea Salt and Pepper to taste

Directions

For Quinoa: Bring to boil the vegetable broth, add Quinoa. Turn down to a low heat. Cook as you would rice until all liquid is absorbed. Add Sea Salt and Pepper if desired and fluff Quinoa with a fork or spoon. Cool.

In a large clear bowl ( so all the pretty layers are visible ) layer ingredients, starting with the Quinoa. Then add the shredded Carrots, Red Onion, Black Turtle Beans, etc. Add the rest in layers as desired ending with the Flat Leaf Parsley and Mint. Decorate the top with the Grape tomatoes and Cashews.

Dressing

In a glass jar with lid add:

Juice of 1/2 Lemon

Juice of 1/2 Lime

1/3 C. Apple Cider Vinegar

1/2 C. Virgin Olive Oil, or more if desired

1 tsp. Liquid Honey or other natural sweetener

Sea Salt and Pepper to taste

Put lid on jar and shake vigorously. Add to salad in dribbles or leave in jar for adding to individual servings. Store the remainder in fridge for next time!

Note: This recipe is meant to be tweaked as desired. Remember, Quinoa triples in volume when cooked, unlike rice which doubles in volume. The pungency of Red Onions can be tamed by soaking them in cold water. This is a great salad to take to a party! 

*This is a family recipe, enjoy. :)