Quinoa salad with olives

Ingredients:

• 1 cup quinoa
• 1 teaspoon grainy mustard
• 1 teaspoon red wine vinegar
• 4 stalks of celery
• A handful of olives

Preparation:

1. Rinse 1 cup quinoa; toast in a saucepan over medium-high heat, stirring, for 4 minutes. Add 1.5 cups water. Bring to a boil, reduce heat, cover, and simmer for 13 minutes.
2. In a large bowl, combine 2 tablespoons olive oil, 1 teaspoon each grainy mustard and red wine vinegar, add 4 thinly sliced ​​celery stalks, and 2 tablespoons each chopped red onion, Kalamata olives, and parsley. Season with salt to taste. Add the quinoa and toss to combine.