Inspired by a recipe from a student named David St. Martin, this whole grain salad has it all. Amino acid-rich quinoa combines with pine nuts and feta to provide protein. The raw herbs add the digestive elements to the dish. This makes a stupendous meal combined with Mediterranean, Middle Eastern Falafel or Caribbean Lime Halibut. Cooked millet, rice or other grain can be substituted for quinoa.
1 cup quinoa
1 ¾ cups water
½ tsp sea salt
¼ cup toasted pine nuts
¼ cup olive oil
¼ cup lemon juice
3 tablespoons chopped fresh mint
3 tablespoons chopped fresh Italian parsley
Wash, rinse and drain quinoa. Place in a 2-quart pot, add water and salt, bring to a boil, lower heat, and simmer with lid on until all water is absorbed (15 to 20 minutes). Don’t stir the grain while it’s cooking. Test for doneness by tilting the pan to one side, making sure all of the water has been absorbed. Remove lid and let rest for 5 to 10 minutes.
Dry-toast pine nuts in skillet or 300-degree F oven until they begin to chance color and give off aroma, about 10 minutes.
Combine olive oil, lemon juice, mint and parsley in a large bowl. Add scallions, currants, feta cheese, and toasted pine nuts and toss. Add cooked warm quinoa a little at a time. Toss well. Serve at room temperature.