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