Quinoa, Red Pepper & Pine Nut Salad

1 1/2 cups quinoa
3 cups vegetable broth
1 red bell pepper, diced
1/2 cup fresh parsley, chopped
1/4 cup pine nuts, toasted
1 garlic clove, minced
1/8 cup balsamic vinegar
1/8 cup olive oil
2 tsp dried oregano
salt and pepper

1) In a medium saucepan, bring the vegetable stock and quinoa to a boil. Reduce to a simmer and cover. Cook about 15 minutes, or until all liquid is absorbed. Let sit a few minutes, then fluff with a fork.
2) In a large bowl, combine cooled quinoa with red pepper, parsley and pine nuts.
3) In a small bowl, whisk together the garlic, balsamic vinegar, olive oil and oregano.
4) Pour dressing over the salad and stir until well combined. Season with salt and pepper to taste.
5) Let sit for a few minutes to let the flavors meld. Serve.

Review: This was a quick and easy dish to make. While it seemed basic, it didn't taste basic. It was flavorful enough that I'd make it for a party. I also anticipate it would make a great leftover dish, served cold.

Adapted from:
http://www.theglutenfreevegan.com/2011/12/quinoa-red-pepper-and-pine-nut-salad/