Quinoa Salad with Hazelnuts and Currents

From Bob's Red Mill Cookbook: Whole & Healthy Grains for Every Meal of the Day contributed by Executive Chef Pascal Sauton Ingredients: 2 cups Quinoa Organic Grain 1/2 cup crushed Oregon Hazelnuts, toasted 1/4 cup minced green onions 1/4 cup dry black currants, soaked in warm water then drained 1/4 cup sherry vinegar 1/4 cup olive oil Directions: To cook Quinoa: Boil 4 cups of water; add Quinoa and cook on medium heat for 10 minutes. Drain in a strainer, then spread Quinoa on a cookie sheet and let cool at room temperature. Do not rinse. After Quinoa has cooled, place in a bowl, add the remaining ingredients and season with Bob's Red Mill Sea Salt and freshly ground black pepper to taste. As an option: Add 1/4 cup finely crumbled blue veined cheese. This adds another flavor complexity. Serve as an appetizer with prosciutto, smoked duck breast or poached leeks. Serve as an entree with freshly grilled fish or cold poached salmon. Makes 10 Servings. NUTRITIONAL INFORMATION Serving Size: 55g Calories 210, Calories from Fat 11g, Saturated Fat 1g, Cholesterol 0mg, Sodium 0mg, Total Carbohydrate 24g, Dietary Fiber 4g, Sugars 3g and Protein 5g.