Mediterranean Quinoa Salad

• quinoa or 1 cup bulgur↗1 cup
• water↗2 cups
• Marinade
• orange juice↗4 tablespoons

  freshly squeezed

• lemon juice↗3 tablespoons

  freshly squeezed

• olive oil↗2 tablespoons
• balsamic vinegar or 1 -2 tablespoon wine vinegar↗1 -2 tablespoon
• brown sugar or 1 teaspoon raw sugar↗1 teaspoon
• garlic powder (or to taste)↗1⁄2 teaspoon
• salt, to taste↗
• fresh ground black pepper, to taste↗
• finely chopped fresh basil leaf1⁄2 cup
• Vegetables
• finely chopped sun-dried tomato1⁄3 cup
• red onions, finely chopped or 8 -10 green onions, chopped↗2 cup
• lb cherry tomatoes, cut in half↗1
• ounces black olives, sliced↗6
• cup pine nuts (toasted)↗3⁄4

Step-by-step instructions

1. 1

   Rinse quinoa in a strainer under running water and drain.

2. 2

   Bring water to a boil. Add quinoa and let it simmer for 10-15 minute (until water is absorbed and quinoa is translucent)

3. 3

   Set aside to cool. Meanwhile prepare vegetables.

4. 4

   Combine ingredients for the marinade, pour over cooled quinoa and stir to mix.

5. 5

   Add herbs and vegetables. Stir again. Sprinkle with pine nuts.

6. 6

   Cover and refrigerate 2-6 hours or more. (Serve at room temperature).