Mediterranean Quinoa Salad

[Raquelita]

Quinoa

1 cup quinoa
Pinch of sea salt
1-3/4 cups water

Rinse quinoa well with warm water and drain. Quinoa has a natural coating called saponin that repels insects and birds. Rinsing with warm water removes saponin which can create a bitter taste. Place rinsed quinoa, salt, and water in a pot. Bring to a boil, reduce heat to low, cover, and let simmer 15-20 minutes, until the water is absorbed. Fluff with a fork before serving.

Makes 2-1/2 to 3 cups
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Mediterranean Quinoa Salad

2-1/2 to 3 cups cooked quinoa
¼ cup toasted pine nuts
¼ cup olive oil
¼ cup lemon juice
3 tablespoons chopped mint
3 tablespoons chopped Italian parsley
2 scallions
¼ cup currants
1 roasted red pepper, cut in bite-size pieces or strips
¼ cup crumbled feta

Preheat oven to 300 degrees F. Remove cooked quinoa from pot, place in large bowl, and let cool. Dry toast pine nuts in oven until they begin to change color and give off aroma. Combine olive oil, lemon juice, mint, and parsley in a bowl. Whisk together and pour over warm quinoa (not hot, not cold). Toss well. Add scallions, currants, red pepper, feta, and pine nuts to quinoa and toss again. Serve at room temperature.

Serves 4