Quinoa Salad

1 ½ cups quinoa, rinsed several times

3 cups water, or chicken broth or vegetable broth (or a combination)

1-cup fresh or frozen peas (frozen baby peas should be just defrosted)

Chopped veggies, raw or lightly steamed (broccoli, asparagus, green beans, etc)

½ cup chopped red onion

1-pint cherry tomatoes (optional)

½ cup chopped black olives (optional)

1/3 cup olive oil

2 Tbsp. balsamic vinegar or lemon juice

1 or 2 crushed garlic cloves

2-4 Tbsp. fresh dill, chopped (or 1 Tbsp. dried dill)

2 Tbsp. chopped fresh parsley

Salt and pepper to taste

Rinse quinoa well (quinoa tastes bitter if not well rinsed).  Bring 3 cups water or broth to a boil.  Add rinsed quinoa and bring back to boil. Simmer uncovered for about 15 minutes until liquid is well absorbed.  Transfer to large bowl with a small amount of olive oil to prevent sticking, and allow to cool.   Meantime, mix together remaining oil, vinegar or lemon juice, parsley, and garlic in a small bowl.  Add veggies to quinoa and toss well with dressing mixture, dill, salt and pepper.  Chill before serving.