Quinoa Salad Revamped

This is a riff on several quinoa salad recipes I've seen around. It's definitely just the basics - feel free to add whatever you like. The gourmet deli I worked at used the lemon vinaigrette with cherry tomatoes, cukes, bell peppers, and chickpeas; I like it with toasted almonds and raisins as listed below. Enjoy!

• Ready In: 25 mins
• Serves: 6
• Yields: 3 cups

Ingredients

• 1  cup quinoa
• 2  cups water
• 1⁄3 cup lemon juice (can add more to taste)
• 1⁄2 cup olive oil
• 1  garlic clove, chopped fine (optional)
•  salt and pepper
• 2⁄3 cup raisins, chopped if large
• 1⁄2 cup  almonds, toasted
• 2⁄3 cup parsley, chopped small
• 1⁄2 cup red onions or 1⁄2 cup scallion, chopped fine

Directions

1. Rinse the quinoa to remove the bitter coating. Cook quinoa according to package directions (bring quinoa and water to a boil, then cover and reduce to a simmer until all water is absorbed: about 10 minutes.).
2. Fluff quinoa with a fork and allow to cool to room temperature while you make the dressing.
3. Dressing: whisk olive oil into lemon juice and add garlic, if using. Add a big pinch of salt and ground pepper. Taste at this point - it will be sharp but add more salt if needed.
4. Mix dressing into quinoa and add raisins, almonds, parsley, and onion/scallion. Mix thoroughly and taste again for seasoning; the flavors will mellow a bit in the fridge.
5. Cool thoroughly and serve - this salad actually tastes better the longer it sits.