Ingredients for the Salad
1 c quinoa, rinsed
1⁄4 t kosher salt
1 bunch watercress, roughly chopped (about 2 cups) or minced parsley
1 cucumber, peeled, seeded and diced
1 large carrot, peeled and grated
5 radishes, cut into matchsticks or grated
1 roasted red bell pepper, diced (optional)
Ingredients for the vinaigrette
1⁄4 c fresh lemon juice
1⁄3 c The Well Dressed Olive Eureka Lemon Olive Oil
or Herbes de Provence EV Olive Oil
1⁄2 t kosher salt
Add quinoa, salt and 11⁄2 cups water to a saucepan. Bring to a boil and then reduce heat to low, cover, and cook for about 13 minutes, until the water is absorbed. Turn off the heat and let the quinoa sit for 5 minutes. Set aside to cool completely.
In a large serving bowl, combine the cooled quinoa, watercress, cucumber, carrot, radishes and red pepper, if using.
To make the dressing, in a small bowl, whisk together all of the vinaigrette ingredients. Add to the quinoa and vegetables and toss gently to combine. If there is any salad left over, refresh it with a bit of lemon juice and olive oil and serve at room temperature.