Quinoa Salad with Pine Nuts, Cilantro, and Craisins

Quinoa Salad with Pine Nuts, Cilantro, and Craisins

2 cups quinoa
4 cups water
2/3 cup pine nuts, toasted
1 4 oz can diced green chilies
2/3 cup craisins
1 bunch cilantro, chopped
4 green onions, chopped
1/3 cup extra virgin olive oil
1/3 cup lemon juice
4 cloves garlic, minced
1/2 tsp salt
1/4 tsp ground black pepper

In a medium saucepan, add water and salt. Bring to a boil over high heat. Add quinoa. Cook uncovered until most of the liquid is absorbed and the quinoa is sputtering, about 10 minutes. Turn heat to low and simmer until all liquid is evaporated, about 5 minutes. Remove from heat and scoop quinoa into a bowl. Set aside and cool.Heat a small skillet over high heat. Add pine nuts and toss lightly until toasted. Pour onto quinoa. Add green chilies, craisins, cilantro and green onions. Stir to combine. Combine olive oil, lemon juice, garlic, salt and pepper in a small bowl. Whisk to combine. Pour over quinoa and stir well. Serve cold or at room temperature.