Photo by Alison Shaw.

This recipe comes to us from Prudy and Josh at Vineyard Nutrition.

1 cup quinoa, dry
2 cups shelled peas
1 cup diced mango
1 red bell pepper, diced
1 cucumber, diced
1 cup halved cherry tomatoes
1/4 cup olive oil
1/4 tsp. salt
ground pepper to taste
2 cups water
8 cups mixed salad greens
balsamic vinegar
1 avocado, diced (optional)

Bring water to a boil in a medium-sized covered pot.
Add quinoa, return to a boil, cover, reduce heat to low and cook for 20 minutes.
In a large bowl, combine peas, mango, bell pepper, cucumber, cherry tomatoes, olive oil and salt and pepper and mix.
Slowly stir in the quinoa and, if desired, the avocado.
Serve hot, warm or cold over a bed of mixed salad greens, with balsamic vinegar or low-sodium salad dressing.
Serves four.

From our cookbook Morning Glory‚Äôs Farm Food: Stories from the Fields, Recipes from the Kitchen Morning Glory's Farm Food: recipes by farm chef Robert Lionette, photographs by Alison Shaw