I’ve been finding some very unique and wonderful salad recipes. I was fortunate to get two of the recipes from Anita Devine who teaches macrobiotic cooking at GreenStar Cooperative Market. Her two salads have become instant staples for me. Try them out and let me know what you think:
 
 
QUINOA WITH PECANS AND CRANBERRIES
 
1 cup quinoa, rinsed
1 ¼ cup water
¾ cup pecans (or I’ve had good luck substituting walnuts) coarsely chopped
3 scallions, cut into thin rounds
1/3 cup parsley, finely chopped
1/3 cup dried cranberries
OR 1 cup corn, frozen or canned (I use both!!!)
 
Dressing:
2 tsp extra virgin olive oil
1 tsp sesame oil
1 Tbs. lemon juice
¼ tsp ume vinager (I use more)
2 tsp rice vinegar
Dash of black pepper
 
1. Bring water to a boil, stir in quinoa and cook low for 25 minutes, remove from heat and cool.
 2. Lightly toast nuts and set aside
 3. Combine salad dressing ingredients
 4. When quinoa is cool to warm add dressing and scallions, parsley, cranberries, nuts and corn and mix together. Taste for seasoning.