I got this recipe from my dear friend Pamela, which is a great cook.
Pamela, who's along with her other fabulous qualities, is also a chef, shred this recipe with us, in a sushi workshops she instructed. Ever since this workshop, I made this recipe many times and I'm sure you will too. When working with quinoa, it's important to rinse it well, in a mesh strainer, under running water for a minute or too (stirring it occasionally) to get rid of the bitterness that the seeds are coated with (nature's way to prevent birds from eating it ).
How to cook quinoa
The best way to cook quinoa is with 1:1 ratio of quinoa to water (not 1:2 like in most recipes).
Place the water and the quinoa in a pot with a pinch of salt.
Bring to a boil.
Reduce the heat and keep stirring occasionally until all the water absorbs.
That's it - nice and easy.
Quinoa double-triple in volume when cooked, so one cup of uncooked quinoa will make 2-3 cups of cooked quinoa.
You can use quinoa as a side dish instead of rice or pasta, you can add it to salads or soups or eat it as is.
Quinoa can be eaten warm or cold.
Cooked quinoa freezes well, so you can make a big batch and divide it in small ziplock bags.
For the salad
2 cups cooked quinoa (see cooking instructions above).
1 cup craisins.
4 celery stalks, chopped.
3 spring onions chopped on a bias.
½ cup of slivered almonds.
For the citrus vinaigrette dressing
⅓ cup lime juice
½ cup of extra virgin olive oil.
Salt and pepper to taste.
Mix together all the salad ingredients.
Mix all the dressing ingredients together.
Pour the dressing over the salad and toss.