This is a recipe adapted from recipesecrets.net.

• 1 cup chopped onion
• 1 cup chopped celery
• 1/2 cup dried tart cherries
• 1/2 cup chopped walnuts
• 1 tablespoon chopped fresh thyme (or 1 teaspoon dried)
• 1 tablespoon chopped fresh marjoram (or 1 teaspoon dried)
• 1/2 teaspoon ground black pepper
• 1 tablespoon margarine
• 3 cups cooked quinoa (1½ cups uncooked)

Put onion, celery, cherries, walnuts, thyme, marjoram, pepper and margarine in a large nonstick skillet. Cook, uncovered, over medium heat 10 minutes, or until vegetables are tender; stir occasionally. Add quinoa; mix well. Cook 3 to 4 minutes, or until thoroughly heated.

Description:
"This flavorful combination proves that nutritious eating doesn't need to be bland and boring."

I forgot to add the pepper this time. Made it boring. I prepared the quinoa with vegetarian chicken-broth equivalent. Wonder if the water version would be better with the subtler vegetable purpose of this recipe?

2022-11-30: I like this recipe, and it works well for the family members who have Celiac Disease. If you are out of quinoa, you can substitute cooked rice. When I made it yesterday, I used raw pecans instead of roasted walnuts. Walnuts kinda suck.

Servings: 6-8

Ingredients

• 1 cup quinoa (cooked red quinoa is especially visually attractive)
• 2 cups water
• 1 -2 medium tomato, cut into cubes
• 1 medium onion or 6 green onions, finely chopped
• 1 medium cucumber, peeled and cut into cubes
• 1 small green pepper, seeded and cut into 1/2 inch cubes (opti)
• 1 bunch parsley, finely chopped
• 1 cup fresh mint, Finely Chopped or 1 teaspoon dried mint
• 1/3 cup lemon juice
• 1/3 cup olive oil
• 4 garlic cloves, minced
• 1 teaspoon sea salt
• pepper

Directions:

1. Put the quinoa in a wire strainer and thoroughly rinse with hot water to remove any bitter flavor.
2. In a medium saucepan, bring the water and quinoa to a boil over high heat.
3. Reduce the heat to low, cover, and simmer until the quinoa is tender and the water is absorbed, 10 to 12 minutes. (Mom tells me it may take longer. Probably depends on your definition of “simmer.”)
4. Let cool completely.
5. Stir the tomatoes, onion, cucumber, parsley and mint into the quinoa.
6. In a small bowl, whisk together the lemon juice, oil, garlic and salt.
7. Pour over the quinoa and toss well.
8. Cover and refrigerate for at least 30 minutes before serving.

Carol's recipe (Dick's wife). This is a lot like tabouli. Y'know, you could do this with a lot of other grains.

It turned out okay. I used the dried mint. Forgot the garlic. Still turned out okay. I'm not a parsley fan, so I'd probably reduce it next time.

Second attempt turned out great. Reduced parsley to 1 cup chopped. Used fresh mint. Flavored the water with 2 tsp of Whole Foods' vegetarian chicken broth.