Mediterranean  Quinoa  Salad

2 cups chicken stock  or vegetable stock
1 cup quinoa
1/2 cup red peppers, diced
1/2 cup green peppers, diced
1/2 cup cucumbers, seeded and diced
1/4 cup green onions, diced
1/4 cup imported pitted black olives (nicoise, kalamata)
1/4 cup red onions, diced  small
3 ounces   feta cheese crumbled
 

Dressing

1 teaspoon lemon zest
1/4 cup lemon juice
2 tablespoons olive oil
1 teaspoon minced garlic
1/2 teaspoon fresh basil
1/2 teaspoon  fresh parsley
sea salt and black pepper

 

In a saucepan, bring stock to a boil.   Stir in quinoa.   Reduce heat to med low and cover.   Cook 15 minutes, until liquid is absorbed.   Transfer to a large bowl and cool.   Fold  veggies and cheese into cooled quinoa.   Whisk together dressing ingredients.  Pour over quinoa mixture and toss. Serving  Suggestion:  Spoon into endive spears. Serves 4-6

Wild Rice, Pecan and Dried Fruit Salad
1 cup wild rice
2 1/3 cups water (or see package instructions)
1/2 teaspoon salt
1 teaspoon butter
1/3 cup dried cherries, 1/3 cup currants
1/3 cup diced dried apricots
1/2 cup chopped toasted hazelnuts (or other nut)
1/4 cup minced chives

Dressing
1 Tbsp orange juice
1 Tbsp lemon juice
2 teaspoon fresh minced ginger
2 Tbsp olive oil
1 teaspoon orange zest
Sea Salt and freshly ground pepper to taste

Bring rice, 1/2 teaspoon salt, butter, and water to a boil, reduce heat to low, cover and cook for 50 minutes. Do not stir. Do not uncover. Remove from stove and let sit, covered for 10 minutes. Then uncover, fluff up with a fork, and let cool to almost room temperature.  In a medium serving bowl mix the cooled cooked rice, dried fruit, nuts  and chives together.  In a separate bowl, combine ingredients for the dressing and whisk. Pour over rice mixture and mix together.  Season with Salt and Pepper.  Serves 4-6