There is nothing like a cold drink of water with ice on a warm summer day. It is fresh and it gives you all the nutriments you desperately need to be cooled. On those days, rare are the people who will reach for a warm dinner that is a complicated to make. We want something fresh that will give us the breath of air we need and most of all something that will be simple enough to not be a bother in those heats. This salad recipe is like a tall glass of water. It is fresh, it is good and it is what you want on a hot summer day.
With all the nutriments in this dish, you can eat it as a dinner or as a side if you prefer, but it is certainly filling enough to be your main plate if you want to. It is also nice that you can easily make a bigger quantity of this and have few simple lunches for the next days.
-1/2 cup of quinoa
-3/4 cup of water
-2 cups of diced beets
-1 granny smith apple, diced (or other types of apple)
-1/4 cup of dried cranberries
-3 green onions, thinly sliced
-3 tablespoons of fresh Italian parsley, minced
-1 ½ tablespoon of olive oil
-1 tablespoon of cider vinegar (can be replaced by lemon)
-1/2 tablespoon of pure maple syrup
-1/4 teaspoon of salt
-1/2 teaspoon of pepper
-1/4 cup of feta cheese, cut in small cubes
-1/3 cup of minced walnuts
1. In a small saucepan, add the water and the quinoa. Bring to a boil. Then, cook for 11 minutes on low heat. Remove from the heat and let it cool for about 5 minutes. Remove the lid and fluff the quinoa with a fork. Let the quinoa cool completely.
2. In a large bowl, mix together the quinoa, the beets, the apple, the cranberries, the green onions and the parsley.
3. In another container, mix the oil, the vinegar, the maple syrup, the salt and the pepper. Incorporate the sauce in the salad mix.
4. Add the feta cheese and the walnuts. Mix well.