Serves 3-4 people


For the Quinoa

2 cups uncooked quinoa, well rinsed
½ teaspoon salt
2 ½ cups water
1/4 cup red onion, finely diced
1 medium tomato, seeded and diced, or use cherry tomatoes, halved
1/3 cup pecans, toasted and rough chopped
1/3 cup dried cherries, rough chopped
1/3 cup celery, finely diced
1/3 cup chervil, finely chopped

For the Champagne Vinaigrette

2 teaspoons Dijon mustard
1 teaspoon agave nectar or maple syrup
1/2 cup champagne vinegar
3/4 cup extra-virgin olive oil
Salt and pepper to taste


For the Quinoa Salad

1. Put the rinsed quinoa, salt and water into a pot and bring it to a boil. Cover and simmer gently until the quinoa absorbs all the water, about 10-15 minutes. Remove from heat and let sit for 5 minutes. Place into a large bowl and fluff up with a fork to help it cool more quickly.
2. While the quinoa is cooking, prepare the rest of the salad. Make the champagne vinaigrette and soak diced onions in it. Soaking the onions in acid helps take some of the edge off them.
3. When the quinoa has cooled, mix the ingredients together, with the exception of the vinaigrette. Scoop out marinated onions, add onions to quinoa and drizzle half the vinaigrette into quinoa salad, mix and taste. Adjust salt and dressing to your liking, you may even need more vinaigrette if you prefer your salad very dressed.

For the Champagne Vinaigrette

1. In a small bowl, combine mustard and vinegar; whisk together. While whisking constantly, slowly drizzle in olive oil. Season with salt and pepper.

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