Ingredients

• 2 cups Organic Quinoa Grain
• 1 Red Onion medium-sized, diced
• 1/2 cup Black Olives sliced and pitted
• 1 cup Raisins
• 4 cups Water (hot)
• 1 red pepper seeded, cored, and diced
• 1/4 cup Parlsey fresh & chopped
• 2 cups Peas lightly cooked. fresh or frozen
• 1 Green Bell Pepper seeded, cored, and diced
• 1/4 cup Dill fresh & chopped
• 1/2 cup Vinaigrette Dressing see recipe below
• 1/4 cup Pine Nuts toasted

• 1/4 cup White Balsamic Vinegar
• 1 tsp Sugar
• 1 tsp Dijon Mustard
• 2 cloves Garlic, finely chopped
• 1/2 cup Olive Oil
• 1/4 cup + 2 Tbsp Dry White Wine
• freshly ground Pepper

Instructions

1. In a large saucepan bring 4 cups hot water and quinoa to a boil. Cover and cook over low heat for 15 minutes or until all the water is absorbed. Fluff with a fork and cool.
2. Place into a large bowl and add all remaining salad ingredients except pine nuts. Toss with vinaigrette dressing. Taste and adjust for seasonings. Add more dressing if desired.
3. Toast pine nuts until golden in a dry skillet and sprinkle over salad. Serve warm, or cover and chill up to 4 hours.

1. Whisk together vinegar, sugar, mustard and chopped garlic in a bowl. Slowly drizzle in the olive oil and wine whisking until well blended. Adjust seasonings to taste.