Black Quinoa Salad with Raisins and Walnuts

  • ½ cup black quinoa
  • 1 cup water
  • ½ cup diced green pepper
  • ½ cup diced red pepper
  • ½ cup sliced scallions
  • ¼ cup diced red onion
  • ½ cup diced cucumber, peeled & seeded
  • ½ pint grape or cherry tomatoes, quartered
  • 1 garlic clove, minced
  • Juice of one medium lime
  • 2 TB olive oil
  • 1 cup minced flat leafed parsley
  • 1/3 cup chopped walnuts
  • ¼ cup golden raisins, chopped
  • 2 cups chopped arugula or dandelion leaves
  • Sea salt and freshly ground pepper

Rinse the quinoa thoroughly and place in a small pot with 1 cup water and ½ tsp salt.  Cover and bring to a boil, reduce heat to medium-low, and cook for about 15 minutes until water has been absorbed and quinoa grains have popped.  Set aside to cool.  Place all of the chopped vegetables, walnuts, raisins and chopped greens in a serving bowl and add the cooled quinoa and lime juice, olive oil, ½ tsp sea salt and the garlic.  Mix well.  Serve at room temperature.