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Fall Harvest Quinoa Salad

(recipe, Mary Altman)

Introduction

You can add almost anything to a quinoa salad. It's a great way to use up produce from my CSA box. Can be served warm or cold.

Ingredients

1. 5 cloves garlic, minced
2. olive oil
3. collard greens, chiffoned
4. raddichio, chopped
5. bok choy, chopped
6. white wine or cooking sherry
7. small shallot, mined
8. 2 carrots, diced
9. 1 celery stalk, diced
10. dried cherries
11. salt
12. pepper
13. balsamic vinegar
14. quinoa

Steps

1. Cook quinoa according to package direcitons. Heat olive oil and fry garlic in skillet. Add greens, raddichio, and choy. Add more water as needed to cook at medium heat for 10 mins. Add wine, turn heat to low, and cover for 20 mins.
2. In a large bowl, combine cooked quinoa, warm greens, shallot, carrots, celery and dried cherries.
3. Add salt, pepper and balsamic vinegar to taste.