Quinoa summer salad

4 c  Cooked AM quinoa
    1/2 c  Shelled pecans
    1/2 c  Chopped green onion
    1/2 c  Sliced black olives
    3/4 c  Sliced mushrooms
    3/4 c  Raisins
           -- plumped in hot water
           -- and drained
    1/4 c  Lemon juice
      2 tb Tamari
    1/3 c  AM Unrefined olive oil
    1/4 ts Pepper
 
  Mix first six ingredients together in a large bowl.  In a separate
  container mix the last four ingredients.  Pour the liquids over the salad
  and toss gently.  For the best flavor let set in the refrigerator for
  about one hour before serving.
  
  Source: Arrowhead Mills "The Native Americans" tri-fold
  Reprinted by permission of Arrowhead Mills, Inc.
  Electronic format courtesy of: Karen Mintzias