Quinoa Salad

• 2 cup cooked quinoa
• 1/4 cup olive oil, extra virgin
• 1/2 cup either - lemon juice or apple cider vinegar or white balsamic (the best flavor), or more depending on your taste
• 1 tbsp fresh parsley chopped
• 1 tbsp fresh mint or dried
• 2 inch long fresh ginger, finely diced
• 1 carrot shredded & diced
• 1 red pepper finely diced
• 1 English cucumber scooped of seeds & finely diced
• 2 celery stalks (if small or 1 lg.) finely diced
• 1/2 purple onion finely diced
• 1 raisins as many as you like
• 1 dried cranberries as many as you like

1. Cook quinoa as directed and allow to cool.
2. While quinoa is cooling cut up all ingredients.
3. In a REALLY large bowl add cooled quinoa; add oil, stir well, add vinegar, or lemon juice and stir to incorporate.
4. Taste and adjust flavors as needed.
5. You will do this a few times and at the very end as well.
6. Add enough parsley and mint to your liking.
7. I like more mint so I add more.
8. It's absolutely ok to use dried but rub it in between the palms of your hand to release the oils.
9. You will need about a tablespoon of each.
10. By all means, use more if you like - I do!
11. If you want to REALLY wow everyone, use white balsamic vinegar!
12. Add ginger and stir.
13. Taste for flavors.
14. Ginger will be the heat to this dish.
15. If you want more heat, add more.
16. Add ALL the vegetables, raisins and cranberries.
17. Stir really, really well.
18. Taste and add more vinegar, or lemon, to adjust flavors for balance.
19. Place in refrigerator to cool.
20. Before serving taste and adjust if needed.
21. This recipe is very, very versatile.
22. Add more ingredients or change things up.
23. It's all according to your taste.

quinoa, olive oil, either lemon juice, parsley, mint, ginger, carrot, red pepper, cucumber, celery stalks, purple onion, raisins, cranberries

Taken from cookpad.com/us/recipes/339875-quinoa-salad (may not work)