Quinoa Salad with Watercress and Rhubarb

This is a recipe I’ve adapted from the cookbook by Heid Erdrich, “Original Local”. It’s easy and delicious. Heid Erdrich's cookbook is terrific and worth checking out at your local library; full of indigenous, local food recipes and wonderful stories. FYI, for those who may be wondering- Heid is the sister of Louise; a great literary talent in her own right.

2 c. cooked quinoa

1/4 c. chopped, watercress

1/2 c. rough chopped asparagus, snap peas, or pea shoots

1/4 c. chopped rhubarb

1 Tbsp. maple syrup

1 Tbsp. fresh mint

1 tsp. sumac, optional

Salt

Wash/rinse and pat dry with a towel the watercress and pea shoots.

Combine all ingredients in a serving bowl, and season with salt to your taste.

Recipe created or adapted by Liz Talley, Urban Graze

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