My Quinoa Salad was inspired by a trip to the Bar Harbor Farmers Market this past weekend (every Sunday during the summer. Gorgeous produce from all over the area, well beyond Bar Harbor. The shallots really caught my eye because they had no dry skins like we see in large markets. The heirloom tomatoes (which are THE only ones I buy whenever I can) were gorgeous in all colors.
So I chopped orange cherry tomatoes, shallots, cucumbers, shallots and yellow peppers while my Quinoa (purchased at A&B Naturals) was cooking (soak in water for 15 minutes, in a fine mesh sieve or strainer, then bring to a boil, cover and lower to simmer and cook for 15 minutes).
Then when the Quinoa was cool, I added the vegetables, julienned fresh basil, tossed in a nice amount of crumbled feta and made a light dressing of olive oil, lemon juice, white wine vinegar and salt and pepper and tossed with a fork to fluff. A delicious, healthy snack, lunch, or salad full of protein!