Stunningly Good Quinoa Salad

I was introduced to this recipe last spring, when Trudy fed those of us assembled in New Salem for the marriage of her wonderful son to my wonderful daughter. It has become a fave rave for our family ever since. I made it once for a meal at Roberts Creek Cohousing, and it was such a hit that I have posted it here, because I continue to be asked for a copy. That's how popular it is.

Ingredients for salad. NOTE: Six times the recipe easily feeds 40 when served as a side dish.

	Ingredients	X2	X6
1 1/3 c	Quinoa (or 3 cups cooked)	2 2/3	8c
1	Yellow pepper (or other veg)	2	6
6	Dried apricots chopped	12	36
3T	Golden raisons	6T	18T
2T	Currents	4T	12T
½ c	Toasted pine nuts (or almonds)	1c	3c
2T	cilantro	4T	12T

Ingredients for Dressing

	Ingredients	X2	X6
1	Garlic cloves	2	6
2	Zest of limes	4	12
2-3T	Lime juice	4-6 T	12-18T
2T	Finely chopped green onions	4T	12
½	Jalapeno	1	3
½ tsp	Cumin seed	1 tsp	3 tsp
½ tsp	Coriander	1 tsp	3 tsp
¼ tsp	Mustard powder	½ tsp	1 ½ tsp
½ c	Olive oil	1 c	3c
2T	Chopped cilantro	4T	12T

How to cook quinoa according to Ruth Reichl, The Gourmet Cookbook.

1. Rinse in 5 changes of water in a bowl rubbing grains and letting them settle each time before pouring off water (or drain in a sieve).
2. Cook quinoa in a 3-4 quart saucepan of boiling well salted water for 10 minutes. Drain in a sieve and rinse under cold water.
3. Bring about 1 ½ inches water to a boil in same saucepan. Set sieve with quinoa over saucepan; quinoa should not touch water. Cover with a kitchen towel and lid and fold edges of towel up over lid (so towel won’t burn). Steam quinoa until fluffy and dry, 10-12 minutes; check water level occasionally and add boiling water if necessary. Toss with oil and salt and pepper in large bowl and then cool.