Cambridge Open Studios, Cambridge

Cambridge Local First, Cambridge

Community Dispute Settlement Center, Cambridge

Sustainable Business Network of MA, Cambridge

We were sorry to say goodbye to Jaga in the customer service department, but we are happy for her because she moved back home to Mongolia.

We are excited to welcome two fabulous new staff in the office.  Josh is the Catering Manager and he is looking forward to speaking with you about your catering needs.  Laura is our Customer Service/Sales Rep and if you would like her to stop by and say hi or bring samples, let her know! Contact Josh at Catering or Laura at Sales.

In the caf�, kitchen and on deliveries we have several new faces.  Leah is enjoying getting to know the customers in the caf�, Ruben, who was a previously a bike messenger, is appreciating the warmth in the kitchen and vans, Sion is a wiz in the kitchen and Ramon is a big help in the dish room.

� cup      White Quinoa

� cup      Red Quinoa

2 � cups  Water

� cup      Toasted Pecans

� cup      Dried Cranberries

� cup      Dried Apricots (cubed)

� bunch  Scallions

1 cup       Celery (chopped)

Dressing:

� cup                  Canola Oil or Olive Oil

1 teaspoon           Garlic (minced)

� cup                  Lemon Juice

� teaspoon          Salt (to taste)

� teaspoon          Black Pepper (to taste)

Garnish:

As Needed           Toasted Pecans

As Needed           Whole Dried Apricots

Combine red and white quinoa in water and bring to boil. Lower heat and simmer 20 minutes. Remove from heat and allow to cool.

Combine pecans, cranberries, cubed apricots, scallions and celery and mix with quinoa. Mix all dressing ingredients together. Taste for seasoning. Toss quinoa with dressing. Garnish with pecans and apricots.