Minted Quinoa Salad with Orange Zest

1      cup of quinoa (rinsed, soaked for 4 hours, drained)
1¼   cup water
1      pinch sea salt
1      orange, juiced and zested
1      tablespoon extra virgin olive oil
¼     cup fresh mint or 1 tablespoon dried mint
¼     cup pumpkin seeds (soaked for one hour) for garnish

Place the rinsed and soaked quinoa, water, and salt in a pot and bring to a boil on high heat. Lower the heat to simmer and cook for 25 minutes. Stir in olive oil and zest while hot. Let the quinoa cool, then add the orange juice and mint. Mix well, garnish with pumpkin seeds, and enjoy!

Recipe provided by Nida Mansour.

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