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Red Quinoa Salad

Quinoa, though often called a grain, is in fact, a seed.  It is a fabulous source of protein and contains all essential amino acids.  The cold-pressed flax seed and walnut oils offer healthful Omega-3s, while the dried tart cherries are chock full of anti-inflammatory anthocyanins.  This salad is perfect for a light summertime lunch or as a side dish at a picnic or barbecue; I’ve actually eaten leftovers of it for breakfast.

Ingredients:

1½ cups organic red quinoa

1 bunch asparagus

2 oranges, sections cut into supremes

½ cup dried tart cherries

Juice and zest of one lemon

1 T flax seed oil

1 T walnut oil

Sea salt

Freshly-cracked black pepper

Chive blossoms, to garnish

Directions:

Add the quinoa to 3 cups of water and bring to a boil.  Reduce heat and simmer, covered for 15 minutes.  Drain in a colander and cool to room temperature. 

Add all the remaining ingredients and mix well.  Season with salt and pepper.  Garnish with Chive or other edible flowery blossoms.

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