QUINOA SALAD WITH GRAPES & ROASTED CASHEWS
3 tablespoons raspberry vinegar
2 tablespoons cooking sherry or mirin
1/4 teaspoon sea salt
2 tsp fresh dill weed (1 tsp ground dried)
1 stalk of celery, sliced
1/2 cup red seedless grapes, sliced in half
2 cups cooked quinoa, cooled
1/3 cup roasted cashews
In one bowl, mix the ingredients in order except the cashews.
Let sit at least 1 hour.
Add nuts before serving.
Pairs Well With
Reprinted from Celi-Yak News - Summer 2009