Yield
Serves 4

This dish tastes like health and summer. It can be eaten as a side dish or on its own.

  • 1 cup uncooked quinoa
  • 1/2 cup macadamia nuts
  • 1 small garlic clove, minced
  • 1 small green onion, thinly sliced
  • 3/4 cup seeded diced cucumber
  • 1 cup diced green apple
  • 1/2 cup diced green bell pepper
  • 1/4 cup diced celery
  • 1/2 red serrano chile, seeded and thinly sliced
  • Juice of 1 lemon
  • Agave nectar
  • 2 tablespoons plain yogurt
  • Maldon or other flaky salt

1. Prepare the quinoa according to the package directions. Put the drained quinoa back into the pot and stir it over low heat to remove some of the moisture.

2. In a small dry skillet, toast the macadamia nuts over medium-low heat until evenly browned, 3 to 4 minutes, stirring often to keep them from burning. Crush the nuts lightly with a knife.

3. In a large bowl, combine the quinoa, macadamia nuts, and the remaining ingredients. Toss and check for seasoning; add more lemon juice and salt if necessary.

Reprinted with permission from Fresh Happy Tasty: An Adventure in 100 Recipes (William Morrow, a division of HarperCollins Publishers)