Lemony Quinoa Salad with Pine Nuts and Olives

This recipe is so simple that you might think it doesn't have much flavor, but think again. The flavors are somewhat supple but when you taste the combination of flavors you realize it all comes together in a beautiful way. 

Ingredients: 
1 cup vegetable broth 
1/2 cup quinoa, rinsed   
1/4 cup pine nuts, toasted 
large handful of cilantro, chopped 
2 tbsp green olives, chopped  
Juice of 1/2 lemon
2 tbsp lemon olive oil 
Sea Salt 

Rinse the quinoa well.  In a small saucepan heat the broth, add the quinoa, bring to a boil, cover with lid slightly askew, then reduce to very low and cook for 12 minutes. Remove from heat. Keep cover on and allow to sit for 10 minutes. (This cooks similarly to rice.)  

Put the quinoa into a mixing bowl.  Toast pine nuts in a hot skillet until just slightly toasted.  Add to bowl.  Chop the cilantro and add to the bowl. Cut each olive into 4 pieces, add to the bowl. Squeeze the lemon juice over the quinoa, catching any seeds.  Add the salt and approximately 2 tbsp of lemon olive oil.  Mix well.  Cover and refrigerate until needed.  Allow to come to room temp before eating.  If it gets somewhat dry, add a little more olive oil. 

You can easily double this if you are serving more people or want to add this to a buffet.  I like it for summer picnics.  But then I like everything for summer picnics.