Quinoa and Cucumber Salad - Mill City Farmers Market

Ingredients

• 2 large cucumbers, halved and sliced
• 2 cups quinoa cooked in 3 3/4 cups water
• 1 sweet onion, sliced thinly
• ½ cup currants
• 1 bunch chard leaves (or other greens like spinach, lacinato kale or mustard), chopped
• 1 cup toasted cashews or pecans (See Toasting Nuts, page X)
• ¼ cup toasted sesame oil
• ¼ cup safflower or canola oil
• 1 teaspoon salt
• ½ cup rice vinegar
• 2 tablespoons honey
• 2 tablespoons mustard
• 2 tablespoons tamari
• ¼ cup orange or apple juice