Quinoa Summer Salad

4 cup(s) Cooked AM Quinoa

1/2 cup(s) Shelled pecans

1/2 cup(s) Chopped green onion

1/2 cup(s) Sliced black olives

3/4 cup(s) Sliced mushrooms

3/4 cup(s) Raisins

— plumped in hot water — and drained 1/4 cup(s) Lemon juice

2 tablespoon(s) Tamari

1/3 cup(s) AM Unrefined Olive Oil

1/4 teaspoon(s) Pepper

Mix first six ingredients together in a large bowl. In a separate container mix the last four ingredients. Pour the liquids over the salad and toss gently. For the best flavor let set in the refrigerator for about one hour before serving. Source: Arrowhead Mills “The Native Americans” tri-fold Reprinted by permission of Arrowhead Mills, Inc. Electronic format courtesy of: Karen Mintzias