Clean Quinoa

Oh, clean eating. Can it be enjoyable?  After preparing some healthy quinoa last night and enjoying it today for lunch, I have hope that it can be.  The first time I prepared quinoa according to package directions I was NOT into it.  Bland, mushy, and completely unappealing.  But last night we put some real effort in to making it taste good, and I'm happy to report it paid off.  Today's lunch made our first day of the Clean program just a little more tolerable than expected.  Here's the basic recipe--and we used as much organic stuff as possible, by the way, to be extra virtuous.  I didn't really measure anything but you get the idea!

2.25 cups mixed quinoa (white, black & red from the bulk bins at Fairway, for us--I think it was about a pound)
1 quart carton vegetable stock
1/2 cup toasted pine nuts (during toasting I added a bit of onion & garlic powder, too)
1 large red onion, sliced
1 large sweet onion, sliced
3 cloves garlic
3-4 small carrots, peeled, sliced thin & steamed quickly in microwave
2 small cans chickpeas, rinsed & drained
about 1/3 cup mixed olives, pitted & chopped--maybe a few more
olive oil, salt, pepper, various dried herbs & spices
Handful of chopped parsley

Dressing
Zest & juice of 2 lemons
Balsamic vinegar
Red wine vinegar
Agave nectar
Dijon Mustard
Olive oil
Various seasonings, salt, pepper

1) Soak the quinoa for 15 minutes. (Meanwhile, you can start prepping your sauteed veggies)
2) Rinse the quinoa in a fine strainer for 2 minutes or so.
3) Toast the quinoa in some olive oil in the bottom of your quinoa cooking pot (use one with a lid). When it starts popping and has toasted for a couple of minutes, add the stock. I also added various seasonings here--some salt, pepper, and mixed dried herbs I have on hand and another bit of olive oil for flavor.  Bring to a boil and then lower to a simmer & cover.  Simmer for about 30 minutes until liquid is absorbed. Remove from heat & let stand, covered, 5 more minutes.
4) Saute the onions until soft. Add the steamed chopped carrots & garlic & cook a few minutes more.
Add the chickpeas, olives, pine nuts, and parsley along with seasonings to taste.
5) Mix the quinoa and veggies together.
6) Combine the dressing ingredients (I never measure dressing, just wing it) and pour over the quinoa, tossing together to coat.  Let sit overnight in the fridge to marry flavors.  Makes a big batch for clean lunches all week!  I like to heat mine up in the microwave but it tastes fine cold, too.