1 c quinoa (I recommend soaking the quinoa overnight in water and 1t vinegar before cooking)
2 cups organic vegetable or chicken broth
1/2 c chopped raw or roasted walnuts–(simply omit, or use sunflower seeds if allergic to nuts)
1/2 c chopped fresh basil
3T olive oil
salt and pepper to taste
1. Rinse quinoa and cook in broth according to package instructions.
2. In a large serving bowl mix cooked quinoa with olive oil, salt, and pepper. Add basil and nuts, serve warm or chill before serving for a cool summer salad.