I am not sure where the recipe came from, but this quinoa salad is delicious - easy to prepare ahead of time and - should you have any leftovers - great the next day for lunch!
1 1/2 cups red quinoa
2 celery stalks, washed and sliced
3 carrots, peeled and sliced
1/2 small red onion, chopped
1 1/2 to 2 cups red seedless grapes, sliced
1/3 cup currants
4 tbsp chopped Italian parsley
4 tbsp sliced almonds, lightly toasted
olive oil, juice of 1/2 lemon, 1 tsp Dijon mustard, salt and pepper for your dressing
Cook quinoa in lightly salted water for approximately 10 minutes. Drain and let cool in bowl.
Prepare and mix celery, carrots, red onion, grapes, and currants. Add to cooled quinoa.
Mix olive oil, lemon juice, mustard, salt and pepper, add to quinoa salad and mix thoroughly. Add chopped parsley to bowl.
Lightly toast almond slices in small pan taking care not to burn them. Sprinkle on top of salad.