3/4 cup quinoa 1/2 cup raw cashews 2 tablespoons chopped fresh basil 2 tablespoons chopped fresh cilantro 2 stalks celery, finely sliced 1 cup seedless grapes, halved 1/2 cup crumbled feta cheese 2 tablespoons olive oil 1 lime, juiced salt and pepper
Bring a large pan of lightly salted water to a boil. Add quinoa and simmer for 12 to 15 minutes or until the grains are tender. Drain, rinse and drain again thoroughly. Spread quinoa on a baking tray to dry.
In a dry, heavy frying pan, toast the cashews over moderate to low heat, stirring frequently, until they are golden brown. Cool, then chop roughly.
In a large bowl, combine dried quinoa, nuts, herbs, celery, grapes and feta. Squeeze lime juice over all, add olive oil and season with salt and pepper. Adjust seasonings to taste and leave the salad to stand for at least 1 hour before serving.