Quinoa Salad with Leeks, Cranberries, and Feta Cheese

This is another version of a quinoa salad, one that I came across while looking in the Dinner with Julie site (listed on this blog).  It is easy to prepare and has a much more subtle taste than the mediterranean quinoa salad.  As we like to eat quinoa several times a week, I appreciate having a few good recipes. 

Ingredients:

1 cup quinoa (uncooked)

3 leeks, cleaned and diced using white and light green parts

2 stalks celery, diced

Juice of one lemon

1/3 cup olive oil

Half cup feta cheese, crumbled

¼ cup dried cranberries

1/3 cup toasted almonds or pine nuts

Freshly ground pepper

Method:

1. Cook quinoa in rice cooker with 1 ½ cups water for approximately 15 minutes.

2. Saute leeks in 1 Tb. Olive oil.

3. When quinoa is cooled, add all ingredients and toss. Serve immediately or store in fridge for later use.

For a printable version of this recipe, click here