1 ½ C uncooked quinoa, rinsed and drained
3 C water
1 C diagonally cut snow peas
¾ C shredded mozzarella
½ C diced purple onion, sauted if desired
½ C chopped cucumber, seeded but not peeled
¼ C chopped fresh mint
2 T chopped fresh basil
1 pint cherry tomatoes, quartered
1 t grated lemon rind
¼ C fresh lemon juice
4 t olive oil
½ T Dijon
¾ t kosher salt
¼ t black pepper
¼ t hot pepper sauce

In a medium saucepan, heat quinoa, cooking 5 minutes or until toasted.  Stir often.  Add water, bring to a boil, cover, reduce to simmer and cook 15 minutes or until tender.  Fluff and let cool.  Place in large bowl, add ingredients through tomatoes.  Combine rind and remaining ingredients, mix well, pour over salad mixture and stir gently to coat.

Another recipe brought to you from your kitchen friends at the Latigo Guest Ranch.