1 cup quinoa (NuVal score of 91)

2 cups water

sea salt to taste

1/4 cup fresh lemon juice

2 stalks celery, chopped (NuVal score of 96)

1/4 red onion, chopped (NuVal score of 93)

1/4 teaspoon cayenne pepper

1/2 teaspoon ground cumin

1 bunch fresh parsley, chopped (NuVal score of 99)

Instructions:

1. Chop the onion, celery and parsley.

2. Toast the pine nuts briefly in a dry skillet over medium heat. This will take about 5 minutes, and stir constantly as they will burn easily. Set aside to cool.

3. In a saucepan, combine the quinoa, water and salt. Bring to a boil, then reduce heat to medium and cook until quinoa is tender and water has been absorbed, about 10 minutes. Cool slightly, then fluff with a fork.

4. Transfer the quinoa to a serving bowl and stir in the pine nuts, lemon juice, celery, onion, cayenne pepper, cumin and parsley. Adjust salt and pepper if needed before serving.