Mediterranean Quinoa Salad - cooking recipe

Ingredients

1/2 cup quinoa, yellow
1/2 cup quinoa, black
2 cups vegetable stock
Dressing
4 tablespoons orange juice, freshly squeezed
3 tablespoons lemon juice, freshly squeezed
2 tablespoons olive oil
2 tablespoons balsamic vinegar
1 teaspoon brown sugar
1/2 teaspoon garlic powder
salt, to taste
fresh ground black pepper, to taste
1/2 teaspoon crushed red pepper flakes
1/2 cup finely chopped fresh basil leaf
Vegetables
1/3 cup sun-dried tomato, finely chopped
10 green onions, chopped
1 lb cherry tomatoes, cut in half
6 ounces kalamata olives, cut in half
3/4 cup pine nuts (toasted)
10 asparagus spears (blanched and chopped)

Preparation

Rinse quinoa in a strainer under running water and drain.
Bring stock to a boil.
Add quinoa and let it simmer for 10-15 minutes (until water is absorbed).
Set aside to cool. Meanwhile prepare vegetables.
Combine ingredients for the dressing, pour over cooled quinoa and stir to mix.
Add herbs and vegetables. Stir again. Sprinkle with pine nuts.
Cover and refrigerate 2-6 hours or 24 hours for maximum flavor.