Zesty Quinoa Salad
- ½ cup INKKA red quinoa
- 1 cup water
- 1 pinch sea salt
- 1 orange, juiced and zested
- 1 tbsp olive oil or organic ghee
- 3-4 fresh mint leaves or 1 tsp dried mint
- 15g (1 tbsp) pine nuts for garnish
- Place the quinoa, water, and salt in a pot and bring to a boil on high heat.
- Lower the heat to simmer and cook for 25 minutes.
- Stir in the oil and zest while hot.
- Let the quinoa cool, then add the orange juice and mint.
- Mix well, garnish with pine nuts, and enjoy!