Sweet and Spicy Pickles

Ingredients:

2 English cucumbers, finely sliced
1/2 red bell pepper, finely sliced
1/2 red onion thinly sliced
3/4 cup apple cider vinegar
3/4 cup water
1 T. kosher salt
3 T. granulated sugar
1 tsp. mustard seeds
1 T. crushed red pepper flakes
2 cloves garlic peeled, smashed

Finely slice the cucumbers, red bell pepper and red onion. Recommend using a mandolin to slice very thinly.  In a small pot put the ingredients for the brine and bring to a boil.  Place vegetables in a bowl and pour the brine over them.  Cover and refrigerate until room temperature or cold about 1-1.5 hours.

Red Quinoa Salad

1 1/4 cup red quinoa
2 1/2 cups water
2 pluots or red plums
1/4 cup green onions
1/2 toasted walnuts (hazelnuts work great)

3 T. flax oil
3 T. olive oil

Boil the water. Add quinoa to boiling water and cook until water absorbed (? 15 min.). Toast the walnuts. Let quinoa cool for 30 min. When cool mix pluots, nuts, green onions and quinoa. Mix the olive and flax oil. Add to quinoa mixture and refrigerate for 2 hours.