Laura introduces me to new foods that I always want to try but am kinda weirded out by trying. I grew up in a meat and potatoes kind of house, and I love it! However as I get older I am learning that I like things like quinoa, polenta, and things a little more out of the norm then a potato or rice. Once of my new favorite things is quinoa, and using it as a salad. The first time I made it, it was slightly boring, but then the next time I had it Laura brought it to a girly movie night at our friend Tai's house and I was hooked. Each time I make it, it's a bit different but the base of it is always these core ingredients. It goes great with a nice piece of BBQ chicken (we BBQ year round) to make for a great light meal. Your men will like it too. Just a little tip, Costco sells TruRoots, Organic Quinoa at a great price, and personally it my favorite one to purchase. It can be VERY pricey at the grocery store. Also if you have the time check out the Root Cellar on Blenkinsop and McKenzie they have fabulous ingredients, that's were the veggies below are from.

Base Ingredients: 

1C quinoa 

2-3 steams of green onion sliced thinly

handful of cherry tomatoes,sliced thinly

1-2 jalapenos, sliced thinly (I leave the seeds, you don't have to)

1-2 ears of corn, BBQ

1/2C toasted pine nuts

shredded or crumbled goat feta to taste (I cover mine in it)

Dressing:

1/4 Cup Agave Nectar (or honey)

2 tbsps Apple Cider Vinegar

1 garlic clove minced

Juice of one whole lemon

2 tbsp extra virgin olive oil

Directions: 

1. Cook your quinoa according to package, and set aside to cool, I would not recommend using broth as the base as the quinoa takes on the flavor which doesn't match the dressing. 
2. Chop all of your ingredients and place on top of quinoa, to this salad I added red pepper, celery and cucumber as I had some kicking around and we really needed some extra veggie's in our meal. Laura adds cilantro to her's which is amazing, but it's not the hubby's favorite.
3. Mix well so that each bite will have a variety of crunch, salt from the cheese and quinoa pieces. 
4. For your dressing, place all ingredients in a magic bullet and mix well. If you want a bit more sweetness add some more agave nectar.
5. Dress your salad immediately and it will keep for one night in the fridge, makes great left overs for lunch!