crazy for quinoa

This would make a lovely dish for Thanksgiving.

Quinoa and parsley salad with currants and pine nuts

2 cups quinoa
1/2 cup fresh lemon juice
1/2 cup olive oil
2 tsp sugar
2 tsp finely grated lemon zest
1/2 tsp salt
1/4 tsp freshly ground black pepper
3 cups curly parsley leaves, roughly chopped
1/2 cup dried currants
yellow and orange pepper, diced
1/2 cup toasted pine nuts

Cook quinoa according to package instructions.

Whisk together lemon juice, olive oil, sugar, lemon zest, salt and pepper in a bowl.

Add to cooked quinoa along with parsley, currants, bell peppers and pine nuts.

Lovingly toss to combine, then season with salt and pepper if needed.