Mizuna Quinoa Salad with Lemon Scallion Vinaigrette

Cook the quinoa according to package instructions. I placed it in a pot with 4 cups of water, bring to a boil, cover, and simmer for about 20 minutes. Remove from heat and fluff with a fork. Let cool to room temperature before tossing with the mizuna leaves. (If you want the mizuna to “cook” a little toss it with the hot quinoa and then follow the recipe as written.)

Combine dressing ingredients in a jar and shake to combine. Toss the mizuna, radish or kohlrabi (if using), quinoa, and dressing together. Taste and season with salt and pepper if necessary.

Toast the pecans. Place the pecans in a small skillet over medium heat. Toast, stirring frequently. You’ll know the pecans are toasted when they smell toasty and start to brown. Remove from the pan right away so they don’t burn.

Fold the scallions, pecans, blue cheese, and cranberries into the salad. Serve at once or chilled. This salad holds up well if you want to make it a day in advance for a party.