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Title: Quinoa Salad

4 c water
2 C quinoa
1 1/2 t salt
2 - broccoli crowns, cut into florets
1 1/2 C frozen peas, thawed
1 - can black beans (15 oz.), drained and rinsed
1 - onion, thinly sliced
1 - red bell pepper, diced
1 C toasted pecans
2/3 C fresh dill weed, chopped
4 T canola oil
4 T lime juice
2 T soy sauce
0 - salt and pepper

Combine the water, quinoa, and salt in a 4-quart saucepan, cover, and bring to a boil over high heat. Turn the heat down to low, and steam for 15-20 minutes. Remove from the heat and let stand, covered, for 10 minutes. Cool until just warm, then transfer to a large bowl.

Fill a 4- or 6- quart saucepan two-thirds full with water and bring to a boil. Add the broccoli florets, and when the water returns to a boil, blanch the broccoli for 1 minute. Drain in a strainer. Add to cooked quinoa.

Add the remaining ingredients and season with salt and pepper. Serve immediately or thoroughly chilled.

From Nut Gourmet
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