Mediterranean Quinoa

1 cup quinoa
1 3/4 cups water
1/2 tsp sea salt
1/4 cup toasted pine nuts
1/4 cup olive oil
1/4 cup lemon juice
3 Tbsp chopped fresh mint
3 Tbsp chopped fresh Italian parsley
2 scallions
1/4 cup currants
1/3 cup crumbled feta cheese

1. Wash, rinse, and drain quinoa.  Place in a 2-quart pot, add water and salt, bring to a boil, lower heat, and simmer with lid on until all water is absorbed (15 to 20 minutes).  Don't stir the grain while it's cooking.  Test for doneness by tilting the pan to one side, making sure all of the water has been absorbed.  Remove lid and let rest for 5 to 10 minutes.
2. Dry-toast pine nuts in skillet or 300 degree oven until they begin to change color and give off aroma, about 10 minutes.
3. Combine olive oil, lemon juice, mint, and parsley in a large bowl.  Add scallions, currants, feta cheese, and toasted pine nuts and toss.  Add cooked warm quinoa a little at a time.  Toss well.  Serve at room temperature.

Source: Feeding the Whole Family

Try #1 - May 2013
I really liked this... despite making many changes based on what I did/didn't have.  To start, I burned the pine nuts.  Oops.  But pine nuts are expensive so I used them anyway.  They weren't really charred, just a little darker than they should be...  Second, I had no scallions.  Third, I used golden raisins instead of currants.  Fourth... I had no feta, so our quinoa was cheese-less.  NO MATTER.  Despite all the changes, it still was a tasty salad, and I will make it again!  Maybe I'll try using more of the ingredients this time. :)