Jefferson Adams is a freelance writer living in San Francisco. His poems, essays and photographs have appeared in Antioch Review, Blue Mesa Review, CALIBAN, Hayden's Ferry Review, Huffington Post, the Mississippi Review, and Slate among others.
He is a member of both the National Writers Union, the International Federation of Journalists, and covers San Francisco Health News for Examiner.com.
The warmer months provide a steady demand for light, easy salads. Quinoa is one of those great foods that taste great warm or cold and holds up well against the other unique flavors in this salad. This great summertime salad offers a fresh and tangy alternative to more traditional pasta salads, with just a hint of sophistication. It's a great dish for picnics, potlucks and your own kitchen table.
1 cup quinoa
3 large celery stalks, thinly sliced
1 pint cherry tomatoes, halved
3-4 radishes, thinly sliced
½ red onion, diced
¼ cup fresh dill, chopped
1 cup crumbled feta cheese
¼ cup balsamic vinegar
½ cup olive oil
2 cups water
Salt and pepper to taste
Bring a pot of salted water to a boil and add quinoa. Cook until fluffy, about 12-15 minutes and transfer to a serving bowl. Stir in celery, tomatoes, radishes, and onions.
In a small bowl, whisk together oil and vinegar. Pour over salad toss lightly to coat. Fold in cheese and season with salt and pepper. Garnish with a sprinkle of dill.