Quinoa Berry Salad
1 tablespoon finely diced shallot or red onion
1 tablespoon Dijon mustard
1 tablespoons sugar
1/4 cup white wine or champagne vinegar
1/2 cups canola oil
Pinch of salt and pepper
1 cup quinoa
2 cups water
2 to 3 cups assorted fresh berries (sliced strawberries, blackberries, raspberries)
2 cups seeded and chopped cucumber
1/2 cup crumbled feta or goat cheese
1/4 cup toasted sliced almonds
4 to 8 fresh basil leaves, thinly sliced
Add first 5 ingredients to a jar with a lid. Season with a little salt and pepper. Put on lid shake well. You can also whisk all the dressing ingredients together in a large bowl.
Use a strainer and rinse quinoa with some water. In a medium sized saucepan bring water to a boil. Add quinoa. Cover and simmer for 10 to 15 minutes or until all the water is absorbed. Once the quinoa is finished cooking, let cool.
Mix the berries, cucumber, almonds, basil and quinoa. Toss with the dressing. Let refrigerate at least an hour before serving. Sprinkle cheese on top before serving.
If making more than a few hours ahead, wait to put in basil until just before serving. Also do a dressing check. If mixture seems a bit dry add a little oil and vinegar if needed.