Simple, subtle and a superfood staple salad.
Rinse quinoa thoroughly in a small strainer or by running fresh water over the quinoa in a pot. Drain.
In a large heavy saucepan, over med-high heat, add quinoa and water; bring to boil.
Reduce heat to simmer; cover and cook until all water is absorbed (10-15 minutes). When done, the grain appears translucent and the germ ring will be visible.
While quinoa is cooking, in a medium skillet melt Organic Valley European-style Cultured Butter over medium heat. Saute minced shallots and onions until transluscent and sweet. Add tamari soy sauce, chopped spinach, cranberries & raw walnuts. Saute for 1-2 minutes to soften the spinach and express flavors. Do not cook too long or too hot for the walnut's essential fatty acids may turn to trans fats.
Transfer quinoa to a large bowl and cool.
In a large mixing bowl, combine cooled quinoa and the sauteed mixture. Add fresh squeezed lemon juice, fresh parsley, and your favorite spices to taste.
Salad may be made 1 day ahead and chilled, covered. Bring salad to room temperature before serving.