Always a hit at Stanford tailgates! The only ingredients I measure are quinoa, olive oil and lemon juice.
  1. Golden quinoa, cooked & cooled
    1 cup dry to 2 cups water. I use the easy-peasy rice cooker, but of course it cooks on the stove, too.
  2. Extra-virgin olive oil
    I use 2 T for 1 cup dry quinoa.
  3. Freshly squeezed lemon juice
    1 lemon for that 1 cup of uncooked quinoa.
  4. Pomegranate seeds
  5. Roasted, salted, shelled pistachios
  6. Chopped green onions
  7. Dried cranberries
  8. Orange slices, bite-sized