In an attempt to de-carb our meals, I experimented with my standard pasta salad recipe, substituting Quinoa for pasta.
The first thing I did was cook two envelops of Quinoa and let them cool overnight.
I dumped them into a large bowl and started adding my standard pasta salad ingredients:
and for something a little different: sliced radishes.
Then I made my standard dressing, doctored up with additional garlic powder, dried basil, and dried parsley.
All the flavors and most of the textures of pasta salad without its heaviness. A keeper.