Tri-colored Quay Quinoa Salad

DSCN8809 1024x768 Tri colored Quay Quinoa Salad

As we started down the ICW, or intracostal waterway, I marveled at the differences between South and North.  Heading into the Southern United States was like stepping into another country.  The shift in scenery was just the start.  The weather is warmer, mosquitoes were still active in mid-October, but more than that it was the pace of things.  Where workers had been on-point along the Erie Canal, filling or draining locks in minutes, things seemed to take eons along the ICW.   Admittedly it was lovely eons, but eons none-the-less.

Umineko wanted to take “the Ditch” to see a little more of the United States.  None of us had seen this part of America.  A relaxed sail, guidebooks put it and that was an understatement.  Bridges and locks might open 4 times a day, the last opening at 2:30pm.  We made it 20-miles the first day.  The narrow North Carolina channel had room for yachts to go in single file, branches sometimes scraping Umineko’s sides.

This lovely setting and warmer temperature made me want to prepare a beautiful salad for lunch.  Naturally I thought of one of the prettiest grains I know: rainbow quinoa.

Extremely nutrient and protein-rich quinoa is a wonderful addition to your cruising grainsQuinoa has a marvelous uniquely chewy texture and a slightly nutty flavor.  It can definitely hold its own in any dish and doesn’t need to be coaxed into tastiness with over-seasoning.  Not only is it yummy  hot, but it’s fabulous as a cold lunch-time salad or side dish.  .  If you haven’t tried it I highly recommend picking a bag up.  It’s at any health-food store, often in bulk, and is increasingly available in regular grocery stores as well.

DSCN8821 1024x768 Tri colored Quay Quinoa Salad

Tri-Colored Chive Cherry Quay Quinoa


  • 1 c quinoa
  • 2 c water
  • 1 T olive oil
  • 1 T lemon juice
  • 2 T white balsamic vinegar
  • ¼ c Dried cherries, chopped
  • ¼ c chives
  • Salt and pepper to taste


  • Cook Quinoa 10 minutes in water, in covered pot.  Steam for an additional 5 minutes
  • Move to mixing bowl
  • Stir in olive oil, lemon juice vinegar, and seasonings
  • Stir in chives and cherries
  • Enjoy!

It’s also delicious the next day eaten cold

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