Farmers market quinoa salad
Cook quinoa in salted water, using 1.25 cups of water per cup of quinoa. Spread cooked quinoa on cutting board or baking sheet to cool.
This recipe is ideal for using up vegetables & herbs, so whatever is on hand will work. I used red bell pepper, cherry tomatoes, & shiitake mushrooms. Corn, green beans, potatoes, summer squash, onions, & cucumbers would also be good additions.
For dressing, I've used a homemade pesto. A balsamic or red wine vinaigrette would also work. Add salt & pepper to taste.