For the Basic Quinoa:

Rinse quinoa well using a fine mesh stainer.

Put the quinoa into a heavy saucepan with twice its volume of water, along with a crushed, but intact, clove of garlic, and a pinch of salt. Stir.

Bring to a boil; then, reduce to a simmer and let it cook for approximately 15 minutes, or until all the water is absorbed {and the little white rings on the quinoa have popped up}.

While the quinoa is still hot, take out the garlic clove, and immediately stir in the scallions. {You can also finely chop the cooked garlic and throw it back in, if desired.} Add approximately 2 tablespoons of vinegar and fluff the quinoa with a fork. Taste it, and add more salt and/or vinegar, if necessary.

Let the quinoa sit, covered, until cool and then drizzle some extra virgin olive oil and a few grindings of black pepper over the quinoa. {This keeps for about four days in the refrigerator.}

For the Quinoa Salad:

Combine all ingredients {chopped vegetables, fresh herbs, and *toasted pine nuts}. Whisk dressing ingredients and add to the salad, mixing gently. Serve warm, or refrigerate to chill before serving.

*To toast the pine nuts, simply arrange in a single layer on a baking sheet. Bake in a preheated oven at 350 degrees F, until lightly toasted, for approximately 5 to 7 minutes {watch carefully to make sure they do not burn}. Cool completely before using.