Have you ever gone to a restaurant, enjoyed an amazing dish, and obsessed about it for days after? That's how I felt after a recent visit to neighborhood restaurant Nanoosh, but instead of planning how I can dine there weekly for the foreseeable future, I set out to recreate their quinoa plate with a couple of my own personal twists.
SWEET & TANGY MEDITERRANEAN SALAD
3 cups cooked quinoa, cooled
1/4 cup red onion, diced
1/2 cup red peppers, diced
1/2 cup green peppers, diced
1/2 cup cucumber, peeled and diced
1/4 cup dried cranberries, roughly chopped
1/4 cup raisins, roughly chopped
1/4 cup almonds, crushed
1/4 lemon, freshly squeezed to taste
dash red wine vinegar
dash of balsamic vinegar
1/4 cup cilantro, chopped
2 tablespoons extra virgin olive oil
salt & pepper to taste
In a mixing bowl, add the first eight ingredients. Add the lemon juice, red wine vinegar, balsamic, then add salt and pepper to taste, drizzle with olive and toss well. Taste for salt and lemon and adjust both as needed. Can be served chilled or at room temperature.
This dish is perfect served with a side of hummus, pita or tzatziki.