Leon’s Oyster Shop, one of my favorite restaurants in Charleston, has some of the best creative salads in town.  I couldn’t stop thinking about their Whole Grain Spoon Salad, so I made a gluten-free imitation, and it was a success.  Flavorful and satisfying, this salad makes a great side dish or lunch.  And, it’s EASY.

| Leon’s Quinoa Spoon Salad | (serves 4)

• 1 cup quinoa, cooked
• 1/2 cup radishes, quartered and sliced
• 1/2 cup flat-leaf parsley, finely chopped
• 1/2 cup dried currants
• 1/2 cup pecans, finely chopped (I used toasted pine nuts)
• 1/2 cup parmesan cheese (optional)
• 1/4 cup extra virgin olive oil
• the juice of 1/2 a lemon
• salt and pepper to taste

Combine 1 cup quinoa and 2 cups water in a saucepan and bring to a boil.  Reduce to a simmer, cover and cook until all water is absorbed, about 15 minutes.  Place cooked quinoa in a bowl and refrigerate while preparing the other ingredients.  Toss all ingredients together in a large bowl and serve.  Lasts three to four days in the fridge.

Happy Weekend!

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