Andrea's Quinoa Salad

While Jean Pierre was busy making his zucchini spread,  Andrea was making this colourful Quinoa Salad.  She used a combination of golden and red quinoa and a multitude of summer herbs and vegetables  from the garden.  The end result was spectacular, to the point that my vegan daughter hid a secret stash at the back of the refrigerator to bring home.  

Andrea's Quinoa Salad

• 1/2 cup of golden quinoa
• 1/2 cup of red quinoa
• 1/2 red bell pepper 
• 1 medium sized yellow zucchini
• 1 medium sized green zucchini 
• 1/2 cup of raisins
• a handful of flat leaf parsley
• a handful of cilantro leaves 
• some fresh thyme
• 1 preserved lemon
• 3 scallions
• large handful of chives
• olive oil
• red wine vinegar
• salt and pepper to taste

Rinse quinoa well to ensure not bitter.  Boil two cups of water. Add washed quinoa, reduce to a simmer and cover and cook for about 10 minutes.  Remove from heat, and let rest for 4 minutes.  Remove lid and fluff with fork, then cool.

Chop red pepper, zucchini, scallions and chives, and place in large bowl.  Rinse preserved lemon and finely dice.  Add to bowl.  Add cooled quinoa, and mix.  Finely chop parsley,thyme, and cilantro. Add to bowl.  

Prepare dressing with vinegar, olive oil, salt and pepper to taste.  Add to bowl and gently toss.  Taste and adjust salt. 

Chill and serve. This tastes best the next day, when all of the flavours have had a chance to meld.