Warm Quinoa Salad with Sun-Dried Tomatoes

A great light, salty, spring salad to be served as an entree or a side. Why not add it to your Holiday spread?

Warm Quinoa Salad with Sun-Dried Tomatoes

Adapted magazine recipe

1            cup dry Quinoa, cooked in 2 cups water (according to package)

2            cups water (for Quinoa)

1/2         cups nuts (pine, almonds) – I used slivered almonds – toasted

2            tablespoons fresh lemon juice

3            tablespoons olive oil

1            tablespoon balsamic vinegar

              salt and pepper to taste

1            clove garlic, minced

2/3         cup oil-packed sun-dried tomatoes, thinly sliced

1/3         cup kalamata olives, pitted and sliced

1/3         cup diced red pepper (optional)

2            tablespoons capers (optional)

1/2         cup finely chopped fresh parsley

Cook quinoa in pan with 2 cups water.  Simmer, cover and cook for 10-15 minutes, until water is absorbed.  Let rest in pan while preparing the rest of the ingredients.

Dry-toast pine nuts or almonds in a skillet over medium heat until golden, stirring constantly, 3-5 minutes.  Transfer to a large bowl.  In a small bowl, whisk together 3 tablespoons olive oil, lemon juice, vinegar, garlic and salt and pepper to taste.

Prepare the rest of the ingredients – sun-dried tomatoes, olives, red pepper and capers.  Add all ingredients, including Quinoa to large bowl.  Pour dressing over salad mix together. Season with more salt and pepper as needed.  Service warm – also good cold or room temp.