By special request of Lucas, whose company we have enjoyed all week.  Today’s grain salad had red quinoa, hearts of palm, cherry tomatoes, avocados, and a lime-mint vinaigrette.

Continuing our multi-part series, “Unusual Grain Salads”, this one is based on this recipe from 101 Cookbooks.  I loved the depth of flavor that the roasted scallions added, and because I also found ramps at Whole Foods, I lightly roasted those too.  The citrus-parmesan vinaigrette was a winner, too – I used a combination of citrus that I had on hand, so this time, that included minneola, meyer lemon, lime, and orange juices.  I think it would work with just about any combination, though.