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1 c Quinoa
1 14.5-oz can vegetable broth
2 tb Pine nuts
8 Cherry tomatoes, each cut
Into eighths 2 Green onions, thinly sliced
1/4 c Finely chopped parsley
1 tb Finely chopped mint
1 tb Finely chopped cilantro
4 tb Fresh lemon juice
2 tb Olive oil
1/4 ts Salt
1.
Put the quinoa in a fine sieve and rinse well with water.
(This will
remove the bitter coating of the quinoa.) Drain well.
2.
Put
into a large nonstick skillet and toast 3 minutes.
Add the
vegetable broth and bring to a boil.
Cover, reduce the heat to
medium-low, and cook 12 minutes.
Drain well.
Spread onto a
paper-towel lined baking sheet or plate and let sit about 5 minutes
to absorb excess liquid.
Transfer to a bowl.
3.
Put the pine nuts
into a small skillet and place over medium heat.
Time 5 minutes, shaking the pan occasionally, and remove from
the heat.
Let finishing toasting in the hot skillet.
4.
Combine the
quinoa, pine nuts, tomatoes, green onions, parsley, mint
and cilantro.
Combine the lemon juice, olive oil and salt in a
small jar.
Pour over the salad, mixing well.
Refrigerate; bring the
salad to room temperature before serving.
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