Quinoa Salad - Yummy Version!

Yes, it is possible to make quinoa yummy!  Here's a basic recipe that you can have a play with - I think the secret is to have a citrus-based dressing that's nicely balanced to be sweet and tart (bit like me, really).  It's also nice to have some texture with the ingredients, hence the nuts and the variety of veggies. This is perfect with any grilled or roast meat, poultry or fish. Enjoy!

Ingredients:
(serves 4, halve to serve 1-2)

For the salad:
1 cup quinoa (normal or red, black or mixed)
handful or more cherry tomatoes, halved
2-3 spring onions, thinly sliced on the diagonal
1/2 avocado, cubed
1/2 red or yellow capsicum, diced
1/4 cup lightly toasted nuts - pistachios, cashews, almonds work really well
handful each of variety of herbs (2-3 types): flat-leaf parsley, mint, coriander, basil - finely chopped

For the dressing:
juice from 1-2 lemons (around 2 tbsps worth)
1/4 cup or less extra virgin olive oil (to your taste and health)
1 tbsp honey
1-2 tsps seeded mustard
salt and pepper to taste

Procedure:

1. Place the quinoa and twice its volume of water (that is, 2 cups) in a saucepan over medium heat and bring to a boil.  To add more flavour, feel free to drop in a chicken or veggie stock cube. Bring down to a simmer and cook for 10-12 minutes or until liquid is absorbed and/or the quinoa is tender. Set aside to cook slightly.
2. Prepare all the salad ingredients and put in a bowl. Set aside.
3. Combine all the dressing ingredients and mix very well.
4. Mix quinoa with the rest of the salad ingredients and dressing, and serve.  To gild the lily, you can also serve the salad with a dollop of Greek-style yoghurt flavoured with some garlic, cumin and lemon.