Place the quinoa and water in a sauce pan, cover and bring to a boil. Reduce flame to medium-low and simmer for 15 minutes. Remove, place in a bowl and allow to cool for a few minutes. Sprinkle ume plum vinegar, olive oil, pine nuts, scallions, cauliflower, carrots and mint on top. Toss and serve.
This salad is also delicious with drained, Eden Organic Garbanzo Beans mixed in.
12g fat (48% calories from fat),