Some of our friends are vegetarians and they have influenced us to try different ingredients to give our salads added protein and health benefits. Quinoa has been marketed as a “superfood”. There is some disagreement as to whether it's a grain but there is no doubt that it's a complete protein and a good substitute for meat. We put this salad together last summer while hanging out with those veggie loving friends. In our opinion there are other reasons quinoa deserves its “superfood” status: its fluffiness, its ability to mix well with strong flavors, and its pearly transparent appearance.

Serves 4-6, ready in 30 minutes

1 cup quinoa
1 carrot, shredded
¼ cup toasted pignoli nuts
2 tsp finely chopped parsley
3 oz good quality imported feta cheese
2 tbsp good quality olive oil
2 tsp red wine vinegar
2 tsp fresh squeezed lemon juice
baby arugula or other delicate salad green

Rinse the quinoa and then boil it in 2 cups of water. Once it is boiling, reduce heat to a simmer, cover pot and cook until tender (around 10-15 minutes). While the quinoa is cooking, shred the carrot, roast the pignolis and chop the parsley. When quinoa is cooked, drain and let it cool to room temperature. In a bowl, combine quinoa, carrot, pignolis, parsley and crumbled feta cheese. Once the ingredients are blended, add the olive oil, vinegar, and lemon juice. Mix again and serve on a bed of your favorite salad green.