Mediterranean Quinoa Salad - cooking recipe

Ingredients

1 cup quinoa or 1 cup bulgur
2 cups water
Marinade
4 tablespoons orange juice, freshly squeezed
3 tablespoons lemon juice, freshly squeezed
2 tablespoons olive oil
1 -2 tablespoon balsamic vinegar or 1 -2 tablespoon wine vinegar
1 teaspoon brown sugar or 1 teaspoon raw sugar
1/2 teaspoon garlic powder (or to taste)
salt, to taste
fresh ground black pepper, to taste
1/2 cup finely chopped fresh basil leaf
Vegetables
1/3 cup finely chopped sun-dried tomato
2 red onions, finely chopped or 8 -10 green onions, chopped
1 lb cherry tomatoes, cut in half
6 ounces black olives, sliced
3/4 cup pine nuts (toasted)

Preparation

Rinse quinoa in a strainer under running water and drain.
Bring water to a boil. Add quinoa and let it simmer for 10-15 minute (until water is absorbed and quinoa is translucent)
Set aside to cool. Meanwhile prepare vegetables.
Combine ingredients for the marinade, 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 more. (Serve at room temperature).