This versatile salad is easy to make and easy to adapt to your own tastes. It is good all on its own, paired with falafels in a wrap or served up with fresh crusty bread. Do it your way!

1 cup Quinoa, rinsed
1/4 of a Long English Cucumber, diced
1/2 pkg of Grape Tomatoes, quartered
1 Green Pepper, diced
5 Green Onions, thinly sliced
2 – 3 large Radishes, diced
1/4 cup Dried Apricots, diced
1 large bunch Parsley, washed, drained and chopped

1/3 cup  Olive Oil
1/4 cup Lemon Juice
1/2 teaspoon Salt
3/4 teaspoon Chili Powder
1/2 teaspoon Curry Powder
1 teaspoon Honey

Pour 1 3/4 cups water into a small saucepan and bring to a boil.
Add rinsed, drained Quinoa to boiling water along with a pinch of salt; reduce heat and simmer, covered, 10 – 15 minutes until all water is absorbed and quinoa grains are transparent.
Meanwhile, dice cucumber, tomatoes, green pepper, radishes and dried apricots while quinoa cooks.
Thinly slice green onions and finely chop parsley.

In a medium bowl, whisk together olive oil, lemon juice, salt, chili, curry and honey.
Add hot quinoa to oil mixture and toss well; cool to room temperature.
Toss with chopped vegetables and parsley.
Refrigerate for an hour before serving.

When your garden is producing too much broccoli for you to know what to do with it all! This is a fresh, delightful salad!

Dressing:

3/4 cup Mayo

3 Tbsp Vinegar

2 Tbsp Sugar

1 teaspoon Salt

Freshly ground Pepper

1 teaspoon Onion Salt

4 cups Broccoli Florets

2 cups shredded Red Cabbage

1 medium Carrot, grated

1/2 cup snipped Chives

1/2 cup Raisins

1/2 cup Sunflowers

In small mixing bowl, combine dressing ingredients, stir well to combine, adjust to taste; add a little more salt, more vinegar etc.

Set aside.

In large salad bowl combine broccoli, cabbage, carrot, chives, raisins and sunflowers.

Add dressing and stir well to coat all the vegetables.

Cover and refrigerate for 1 or 2 hours before serving to allow flavours to blend.