Quinoa Salad with Radishes, Almonds, and Soft Herbs
Serves 6
For all ingredients, please use those that are organic or grown without pesticides.
 
1 cup quinoa, rinsed repeatedly and drained
1 3/4 cup purified water
1/2 teaspoon sea salt
2 large radishes, diced (4 small)
1/4 cup parsley, chopped
2 tablespoons fresh mint, chiffonade
1/2 cup almonds, raw or lightly toasted
1/4 cup dried cranberries
  zest of 1 lemon
2 tablespoons fresh lemon juice
2 teaspoons extra virgin olive oil
  sea salt, maldon, or other finishing salt
  freshly ground black pepper
 
Bring the water to a boil in a saucepan. Add the salt and the quinoa. Reduce the heat to a simmer and cover the pot. Cook for approximately 20-25 minutes until the water in fully absorbed and the grains are cooked.
Transfer the cooked quinoa to a medium size bowl.
Add the remaining prepared ingredients and toss to combine. Taste for additional seasonings and serve at room temperature.
Store in the refrigerator for 3-4 days.