I love making all types of preserves, pickles, vinegars, etc...  so "The Food in Jars Kitchen:  140 ways to cook, bake, plate and share your homemade pantry" cookbook definitely speaks to me.  Never have a come across such a great resource to help me use up some of these jars of stuff!

This quinoa salad uses pesto (I had carrot top pesto on hand), pickles (yep, had some of those!), vinegar (I used beer vinegar I made from a keg we had that went flat).  And to be extra instead of water I used whey from mozzarella cheese making.
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This salad helped me clean out my fridge and is really interesting.  I'd never thought to use pickles in a salad but I'm loving that!  I highly recommend this book for any preserver!

Quinoa Salad with Pesto Dressing
The Food in Jars Kitchen:  140 ways to cook, bake, plate and share your homemade pantry by Marisa McClellan

2 cups quinoa, uncooked
3 tablespoons extra virgin olive oil, divided
3 cups water
4 ounces pesto 
1/4 cup cider or red wine vinegar
salt
pepper, freshly ground
1 red bell pepper, seeded and diced
1 red onion, diced
1 cup sour pickles, diced
15 ounces chickpeas, drained and rinsed
6 ounces feta cheese, crumbled
1 bunch flat leaf parsley, chopped

​1. Pour the quinoa into a fine mesh sieve or very fine colander and rinse under running water.  Heat 1 tablespoon of the olive oil in a medium saucepan over medium-high heat and add the wet quinoa.  Add the 3 cups fresh water, increase the heat to high, and bring to a boil.  Once the water boils, lower the heat to medium-low and cover the pan.  Cook for 18 to 20 minutes, or until the quinoa is finished cooking, spread it out on a rimmed baking sheet so that it will cool quickly and won't become gummy.

2. In a spouted measuring cup, combine the pesto and vinegar.  Whisk the vinegar into the pesto to loose in.  Still whisking, stream in the remaining 2 tablespoons of olive oil.  Taste and add salt and black pepper as needed.

3. Place the red pepper, onion, pickles, chickpeas, feta and parsley in a large bowl.  Add the pesto vinaigrette and stir to combine.  

4. Once the quinoa is cool enough so that it won't immediately wilt the parsley, stir it into the salad.  Taste and add salt, if necessary.

5. Serve at room temperature or chilled.

Here's a salad I like to have for lunch as it's healthy and filling.  I've also taken this one to potlucks with a good response.  This is a good one for those new to quinoa as the classic tomato, cilantro and black bean combo is a winner!

I've been working my way through the Engine 2 diet book with not a lot of love.  The recipes take a little to get used to and I'm used to cooking crazy stuff like olive oil or coconut oil or seasonings!...  the premise of the diet eliminates oil but why the lack of seasoning, I don't know.  Just when I was about to give in this kale recipe was a pleasant surprise!  The apple cider vinegar added a great tart flavor, but I added pepper and seasoning salt.  For leftovers I layered this and baked in the oven in a cast iron skillet to mix it up.
Red Beans over Quinoa with Kale Engine 2 Diet page 178

Ingredients:
4 3/4 C water
2 C quinoa, rinsed in a mesh sieve
1 onion, chopped
2 bay leaves
1 clove garlic, minced
2 green bell peppers, seeded and chopped
1 tsp dried thyme
1 tbsp apple cider vinegar
2 cans red kidney beans, rinsed and drained 
1 bunch kale, rinsed and coarsely chopped  

DIRECTIONS
  
For Cooking Quinoa: 

Bring 3/4 cups of the water to a boil. 

Add the rinsed quinoa, stir once, and cover. 

Cook on medium heat for 25 minutes. If any water remains, cook uncovered for a few minutes longer. 

The quinoa should not be soggy. Remove from heat, and let the quinoa sit covered for 10 minutes. Fluff gently with a fork.

For Kidney Beans:

Saute' the onion and bay leaves on medium heat in a sprayed saucepan for 5 minutes, until the onions are translucent. 

Add the garlic and bell peppers, and cook for 5 minutes, until the peppers soften. 

Add the thyme, vinegar, beans, and remaining 1 cup of water, and cook on low heat for 5 minutes, until broth thickens. 

You can speed this process by mashing the beans a few times with a potato masher. 

For Cooking Kale:

Place coarsely chopped kale with 1/4 cup of water in a large covered pot on medium heat. 

Cook the greens for 3-5 minutes, stirring occasionally, until wilted and tender. 

Serve on a plate with each ingredient nestled side by side.