Summer's End

Although Summer seems to have come to an abrupt end with this cool weather, I cannot help, but enjoy the  Summer's bounty...

Here is a quick and easy recipe, with all it's colors and flavors as a salute to Summer!

Quinoa salad with a Dijon Vinaigrette

1 yellow pepper, diced
1 orange pepper, diced
2 small red heirloom tomatoes, diced
2 celery stalks, diced
1/2 red onion, diced
1/4 cup pine nuts
1 tsp fresh thyme, chopped
5-6 basil leaves, chopped
2 tbsp fresh flat leaf parsley, chopped
2 tbsp olive oil
salt and pepper

Mix together and put into refrigerator until ready to use. Prepare quinoa as directed ( 1 1/4 cup boiling water to 1 cup quinoa, simmer 12-15 minutes, let stand 5). Fluff with fork and drizzle with olive oil. Put into refrigerator.

Dijon Vinaigrette

4 tbsp white wine vinegar
4 tbsp sherry
1 large garlic clove
1 tbsp Dijon mustard
1/2 cup olive oil
salt and pepper

Put first four ingredients into a food processor and mix. Stream in olive oil until thickened. Refrigerate until ready to use.

Combine quinoa with vegetable salad and top with dressing.

Enjoy!

*If you have not tried the grain-like crop, Quinoa, it is a must. Not only can it be eaten hot or cold, but you can put just about anything with it! Quinoa is not only diversitile, but very healthy containing a balanced set of essential amino acids making it a complete protein source, as well as a good source of dietary fiber and high in iron.