Cook of the week: Quinoa Salad

1½ cups quinoa

3 cups of chicken broth or stock

½ red pepper, diced

1 jalapeno, diced

1 can (15 ounces) chick peas, rinsed

¼ cup jicama, diced

3 scallions finely slice, part green

15 oil-cured black olives

3 tablespoons fresh parsley, chopped fine

3 tablespoons cilantro, chopped fine

¼ cup extra-virgin olive oil

6 tablespoons lime juice

Salt and pepper to taste

Combine quinoa and chicken broth in a medium sauce pot. Bring to boil and immediately reduce to a simmer, until all liquid is absorbed, about 10-12 minutes.While quinoa is cooking, slice and prepare all other ingredients.Transfer quinoa to a large bowl and cool to room temperature. Add remaining ingredients and refrigerate several hours to let ingredients meld. Stir and serve.Serves eight to 10.