Lemon Quinoa

1 tablespoon finely grated fresh lemon zest (from 2 lemons)

2 tablespoons fresh lemon juice
1/4 cup extra virgin olive oil
1 tablespoon very mild honey (I use agave nectar)
1/2 teaspoon salt
1/4 teaspoon black pepper
2 cups quinoa (about 10 oz)
4 scallions, chopped
1/2 cup chopped fresh mint

Whisk together lemon zest and juice, oil, honey, salt, and pepper in a large bowl until combined.

Wash quinoa in 3 changes of cold water in a bowl, draining in a large sieve each time. (washing the quinoa thoroughly takes away the bitter taste it would otherwise have) or use Ancient Harvest Quinoa which is prewashed.

Cook quinoa in a 4- to 5-quart pot of boiling salted water, uncovered, until almost tender, about 10 minutes. Drain in sieve, then set sieve over same pot with 1 inch of simmering water (water should not touch bottom of sieve). Cover quinoa with a folded kitchen towel, then cover sieve with a lid (don’t worry if lid doesn’t fit tightly) and steam until quinoa is tender, fluffy, and dry, about 5 minutes. Remove from heat and let stand (still covered) 5 minutes.

Add quinoa to dressing and toss until dressing is absorbed, then stir in scallions, mint, and salt and pepper to taste.

Makes 8 servings.