“Dazzle ‘Em” Quinoa Delight

Everyone always asks me for this recipe. It is so incredibly easy to make (especially since I make my quinoa in the rice cooker) and I love how I can throw any leftover veggies into the dish and it comes out great. Ingredients: 2 cups water or chicken/veggie stock (homemade is best, but not required) 1 cup quinoa 3 scallions, chopped Sprinkling of pine nuts Handful of raisins 3 T. olive oil 1 1/2 T. balsamic vinegar 1/2 T. maple syrup or agave nectar 1 clove garlic 1 t. mustard (any kind) Sea salt & pepper to taste

Instructions: 1. If you can, soak quinoa in some water for a few hours before cooking (this will make it easier to digest). Bring water or stock to a boil. Add quinoa, and then reduce heat to simmer. Simmer until all water is absorbed (about 20 minutes), then take pan off the heat. Let it sit for 5 minutes, then fluff quinoa with a fork. For uber-easy cooking, you can cook the quinoa in a rice cooker. 2. While quinoa is cooking, chop the scallions into tiny pieces. 3. Whisk the olive oil, balsamic vinegar, maple syrup, garlic, mustard, salt, and pepper together in a bowl to form a dressing. 5. When quinoa is done cooking, put it into a beautiful serving bowl. Add the scallions, beans, raisins and pine nuts. Then drizzle the dressing over the grains. ** You can add beans or sausage to make this a full meal!