Rinse the quinoa under cold water, and then combine with 3 cups of water in a medium saucepan. Bring to a boil, then reduce heat to medium and cook for 25-30 minutes. Stir occasionally, until quinoa is soft but not mushy. Meanwhile, chop the sun-dried tomatoes, Dandy® celery and cucumber. Set aside until quinoa is cooked. Once quinoa is cooked and still warm, add the crumbled feta cheese and stir vigorously until well blended. Add the chopped vegetables, dill, lemon, olive oil, salt and pepper to the quinoa and feta mixture. Transfer to a serving dish and serve with Dandy® Celery Sticks and Dandy® Radish coins.
Recipe by Chef Todd Fisher
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