Quinoa Salad

Serves 8-10

• 1-1/2 cups quinoa, rinsed several times
• 3 cups water or chicken broth
• 1 cup fresh or frozen peas (frozen baby peas should be just defrosted)
• Chopped veggies, raw or slightly 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
• 2-4 Tbsp. fresh dill, chopped (or 1 Tbsp. dried dill)
• 2 Tbsp. chopped fresh parsley
• salt and pepper to taste

Rinse quinoa well.  Bring 3 cups water or broth to boil.  Add rinsed quinoa and bring back to boil. Simmer uncovered for about 15 minutes until liquid is well absorbed.  Transfer to a large bowl with a small amount of olive oil to prevent sticking, and allow to cool.  Meantime, mix together remaining oil, vinegar or lemon juice, parsley, and garlic in a small bowl. Add veggies to quinoa and toss well with dressing mixture, dill, salt and pepper. Chill before serving.