BUCK'S REFRESHING QUINOA SALAD (ANDEAN TABOULI)

1 cup quinoa
4 tablespoons fresh lime juice
1/4 teaspoon salt
1 pinch black pepper
1/4 Scotch Bonnet pepper (to taste), seeded & chopped
2 tablespoons olive oil
1/2 cup finely chopped scallion
1 large tomato, finely chopped
1/2 cup chopped parsley
3/4 cup chopped calamata olives (opt)
1 diced yellow pepper (opt)
3 tablespoons roasted pine nuts
fresh basil

COMBINE:  quinoa with 1 cup cold water in a covered saucepan and 1/2 tsp salt.  Bring to a boil, covered.  Lower heat, adn simmer 15-20 minutes.  Ready when translucent, and tails are formed.  After 10 minutes fluff in a bowl.

COMBINE:  lime juice, salt, black pepper & Scotch Bonnet pepper in a small bowl.  Gradually blend in olive oil.  Set aside.

COMBINE:  cooled quinoa in a large bowl with tomato, scallion, basil and parsley.  Toss gently with lime juice and oil dressing.  correct seasoning with salt and pepper to taste.  Serves 6 to 8.