1 tablespoon finely grated fresh lemon zest (from 2 lemons)
2 tablespoons fresh lemon juice
1/4 cup extra virgin olive oil
1 tablespoon very mild honey or agave
1/2 teaspoon salt
1/4 teaspoon black pepper
2 cups quinoa (about 10 oz or one package)
4 scallions, chopped
1/2 cup chopped fresh mint
1 cup of dried cranberries - chopped
1 cup of pecans - chopped
Whisk together lemon zest and juice, oil, honey, salt, and pepper in a large bowl until combined.
Wash quinoa in 3 changes of cold water in a bowl, draining in a large sieve each time. (washing the quinoa thoroughly takes away the bitter taste it would otherwise have) or use Ancient Harvest Quinoa which is prewashed.
Cook quinoa with chicken stock or water in a pot, uncovered, until almost tender, about 15 minutes. Drain in sieve if there is any excess liquid. Let stand (covered with a cloth and a lid) 5 minutes.
Add quinoa to dressing and toss until dressing is absorbed, then stir in scallions, mint, and salt and pepper, cranberries and pecans to taste.
Makes 10 servings.
*Body Ecology Diet on Quinoa: An In-Depth Guide to the Amazing Health Benefits, Uses and Other Darned Interesting Facts of this Beloved Body Ecology "Grain"