Quinoa Delight

I thought about calling it quinoa heaven, but that brings to mind fluffyness, whipcream and marshmellows, and that's so not this. Enjoy it anyway.


This one of those dishes that creates in the tastbuds a gastrophany--an allknowing awareness of the wonderfulness of food.


1/2 cup quinoa
1/2 cup brown rice
2 cups water


Dry roast the first two grains (I didn't) Bring the ingredients to a boil and simmer over low heat 25/30 minutes.

1/2 cup cooked or canned brown lentils

1/2 cup pinenuts, lightly toasted (I did)

1/2 cup shredded fresh basil (or 2 tsp. dry basil)
1/2 bulb fennel (finely diced)
1/2 cup dried cherries or currants, (I used dried cranberries)
1 T chopped green onion (I used 1 T regular onion)


Cool the grain mix and add all together.


Whisk 3 T. olive oil furiously and slowly add lemon juice until an emulsion is created. Add to salad and mix. Add salt and papper to taste. Serve at room temperature or chilled a day or more. Add more sauce when it absorbs it all.