This simple salad is a great way to use up fresh produce, and is endlessly adaptable to what’s in season. The cooking directions below yield al dente quinoa that has a nice bite. If you prefer yours more fluffy, increase the water to 3 cups.
2 cups dried quinoa, rinsed and drained 1 sweet bell pepper, diced 1 peach, diced 2 shallots, minced 2 carrots, shredded 4 to 5 handfuls mixed greens mamou’s magical vinaigrette, full recipe (approximately 1/4 cup) salt and pepper to taste
Bring 2 1/2 cups of water to boil in a heavy pot. Add quinoa, reduce heat to a simmer, and cover tightly. Cook until the all of the water is absorbed, about 15 minutes. While the quinoa cooks, prep the rest of the salad components and the vinaigrette. When the quinoa is finished cooking, turn out into a big bowl. Fold in the rest of the ingredients and vinaigrette, and season to taste.
