INGREDIENTS
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•1 cup quinoa
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•2 cups water
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•1 1/2 oz. sun-dried tomatoes (not packed in oil), sliced (about 1/2 cup)
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•1/4 cup shelled & chopped pistachios
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•1/4 cup chopped flat-leaf parsley
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•1 1/2 tbsp fresh lemon juice
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•2 tbsp extra-virgin olive oil
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•1/2 tsp agave nectar or honey
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•1/8 tsp salt
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•1/8 tsp ground pepper