Once I figured out how to cook quinoa, it became a new favorite. I think it's a great base for all kinds of salads. For this one, I decided to go Mediterranean - throwing in scallions, kalamata olives, sundried tomtoes, mint, parsley, and feta along with some left over roasted chicken. I toss it all with a nice olive oil and a generous amount of fresh squeezed lemon juice. Easy and so healthy!
To cook quinoa:
This method is from Deborah Madison. The boil/steam routine ensures fluffy results.
Bring a large pot of water to boil. Once boiling, salt slightly (as you would for pasta) and add 1 cup quinoa. Boil for 10 minutes. Drain quinoa reserving some of the boiling liquid. Transfer to a strainer or steamer. Place reserved boiling water in bottom of steamer (it's already hot - so you save time). Cover quinoa with a tea towel, and then place lid on top of steamer. Be careful that the edges of the towel don't hang over the pot so you avoid a kitchen fire! Steam for another 10 minutes. Remove from heat, fluff with fork. Toss into salad bowl with all your other ingredients and enjoy!
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