I hate the winter but I LOVE winter food. Soups and stews are my all time favourite. But sometimes when its 8 degrees Celsius in December in Toronto, curling up under a blanket with a warm stew doesn’t seem quite so appropriate. While the sun is shining in my window, I’m going to enjoy some lighter summer fare with this fresh and oh so easy quinoa salad!
Ingredients:
2 cups cooked quinoa
1 Fuyu Persimmon cut into 1/2 inch pieces
1/4 red onion pickled (visit http://www.busyinbrooklyn.com/fish-tacos-8-international-menus/ for the recipe!)
1 can hearts of palm sliced
Dressing:
1/4 cup olive oil
1/3 cup white vinegar
2 tbsp honey mustard
3 scallions (if you don’t have you can use 1/4 tsp onion powder but the scallions really add great flavour)
salt and pepper to taste
Directions:
1. Place all dressing ingredients in a mini food processor and puree until smooth
2. Mix all salad ingredients in a bowl and top with the dressing
This salad is delicious served fresh and will last for 2-3 days in the fridge
