Mediterranean Quinoa Pilaf
Per 3⁄4 cup
11⁄2 cups quinoa
3 cups vegetable broth
3 tablespoons balsamic vinegar
2 tablespoons olive oil
1 tablespoon lemon juice
1⁄3 teaspoon salt
1⁄2 cup sun-dried tomatoes, chopped
1⁄2 cup artichoke hearts, chopped
1⁄2 cup kalamata olives, sliced
In a large skillet or saucepan, bring the quinoa and vegetable broth to a boil, then reduce to a simmer. Cover, and allow quinoa to cook until liquid is absorbed, about 15 minutes. Remove from heat, fluff quinoa with a fork, and allow to stand another 5 minutes.
Stir in the balsamic vinegar, olive oil, lemon juice, and salt, then add remaining ingredients, gently tossing to combine. Serve hot.