Quinoa Salad

Serves 8-10, chill before serving.

1.5 cups quinoa, rinsed several times
3 cups water, or chicken broth or vegetable broth (or a combination)
1 cup fresh or frozen peas (frozen baby peas should be defrosted first)
Chopped veggies, raw or lightly steamed (broccoli, asparagus, green beans, etc.)
1/2 cup chopped red onion
1 pint cherry tomatoes (optional)
1/2 cup chopped black olives (optional)
1/3 cup olive oil
2 tbsp balsamic vinegar or lemon juice
1 or 2 crushed garlic cloves
2 to 4 tbsp fresh dill, chopped (or 1 tbsp dried dill)
2 tbsp chopped fresh parsley
salt and pepper to taste

Step 1 Rinse quinoa well (quinoa tastes bitter if not well rinsed).
Step 2 Bring 3 cups of water or broth to boil.
Step 3 Add rinsed quinoa and bring back to boil.
Step 4 Simmer uncovered for about 15 minutes until liquid is well absorbed.
Step 5 Transfer to large bowl with a small amount of olive oil to prevent sticking, and allow to cool.
Step 6 Meantime, mix together remaining oil, vinegar or lemon juice, parsley, and garlic and a small bowl.
Step 7 Add veggies to quinoa and toss well with dressing mixture, dill, salt and pepper.

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