Serving this salad with grilled salmon or chicken and grilled asparagus can be a delicious combination.
Makes 4 servings
1 cup quinoa, rinsed well
1 3/4 cups filtered water or low-sodium chicken broth
1/4 cup pine nuts
2 tablespoons extra-virgin olive oil
2 cloves garlic, thinly sliced
1/3 cup chopped fresh parsley
1/4 cup raisins
1/4 cup dried cranberries
1 tablespoon fresh lemon juice
Sea salt and freshly ground black pepper
1) Put the quinoa in a large saucepan and cook over medium-high heat until toasted, about 2 minutes. Add the water or chicken broth and bring to a boil. Reduce the heat to medium-low and simmer, covered, until the liquid is absorbed, 10 to 15 minutes. Remove from the heat and let sit, covered, for about 2 minutes.
2) Meanwhile, toast the pine nuts in a dry skillet over medium-high heat, stirring, until golden, about 3 minutes; transfer to a plate. Add the olive oil and garlic to the skillet and cook over medium heat, stirring, until golden, about 2 minutes. Transfer the garlic to the plate, reserving the oil.
3) Fluff the quinoa with a fork. Add the pine nuts, garlic, reserved oil, parsley, raisins, cranberries, and lemon juice. Season with salt and pepper and toss for extra flavor.