A delicious, hearty and healthy salad packed full of flavor.
I love the way multi-colored quinoa ends up mostly tender, with flecks of red and black grains that retain a bit of crunch when cooked. And it looks pretty, too. If you can't find any, use any color quinoa you like (red and black quinoa may need extra water and cooking time to soften).
This salad is equally good warm, room temperature, or chilled. It keeps for up to 3 days in the fridge, though I find the flavors to be brightest when the salad is warm and freshly made.
Fromage-philes will enjoy a bit of goat cheese crumbled over the warm version, or feta when it's chilled.
Nutritional values are based on one of six servings.