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When a former colleague of mine brought a lovely, lemony couscous salad to a potluck at work, I was immediately in love ... not with her, with the salad. It had bright green peas, toasted pecans and tart cranberries, all of which combined into not only a beautiful dish, but an unusual combination of flavors. I've made the salad a few times but this week switched out the couscous for quinoa.
I bought a big bag of quinoa about a month ago, hoping to add something different to our mashed potato/rice/sweet potato/pasta rotation. But I haven't done anything with the quinoa because I've really only eaten it a handful of times.
Quinoa, if you haven't tried it, has a really nice, nutty kind of taste. It's an excellent grain and frankly, tastes a whole lot better than barley or cracked wheat.
There are lots of options for recipes, but I knew this recipe well, so I tried it.
Barry liked it a lot and he often says he doesn't like lemon or cranberries. (He likes both, he just sort of thinks he doesn't.)
When you make this recipe, adjust the garlic, onion and lemon to suit your taste. Also, add the dressing just before serving to keep everything crunchy.

Couscous or Quinoa salad with Lemon-Garlic Dressing
2 cups water
1 cup quinoa
1 cup frozen peas, thawed
1 cup dried cranberries
1 peeled, chopped cucumber
3 chopped green onions, sliced
1/2 cup toasted, choppped pecans
1/3 cup olive oil
1/3 cup lemon juice
Zest of one lemon
3 cloves garlic, minced
Salt and pepper
Boil the water and add the couscous or quinoa. Simmer for 15-20 minutes until done -- water should be completely absorbed. Set aside to cool.
put the olive oil, lemon juice, zest, garlic, salt and pepper in a jar and shake until blended.
Put the couscous or quinoa in a large bowl and add the peas, cranberries, cucumber, onions and pecans. When ready to serve, toss with dressing.
Best served at room temperature or chilled.