I always keep a variation of this salad in the refrigerator for a fast pick me up when we get home ravished after work and still need to cook dinner. Serve with chucks of good Parmesan cheese, sliced radishes, and a cold glass of white Burgundy – the evening party begins.
- 1 1/2 C quinoa, well rinsed in cold water and drained
- 3 C water
- 2 tea kosher salt
- 1 Tbsp minced shallots
- 1 1/2 tea Dijon mustard
- 2 TBsp sherry vinegar
- 6 Tbsp extra virgin olive oil
- 2 Tbsp walnut oil
- 1/2 C dried cherries
- small handful of basil leaves
- 1/2 bulb of fennel, finely diced
- 1/2 toasted pine nuts
Put quinoa in a heavy skillet and dry toast it over medium heat until quinoa is light brown (4 minutes). Bring 3 C water to boil with 1 tea salt. Transfer quinoa to boiling water, bring to simmer and cover. Cook over low heat for 15 minutes. Cool. Season the minced shallots with 1 tea salt. Let them weep for a few minutes. Whisk in the mustard and sherry vinegar. Slowly drizzle in olive oil and walnut oil. Season with salt & pepper. Roughly chop cherries & add to quinoa. Cut basil leaves into ribbons and add. Add fennel, toasted pine nuts and vinaigrette.