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Quinoa Summer Salad

4 cups cooked quinoa
1/2 cup shelled pecans
1/2 cup chopped green onion
1/2 cup sliced black olives 3/4 cups sliced mushrooms 3/4 cups raisins, plumped in hot water and drained
1/4 cup lemon juice
2 tablespoons tamari soy sauce
1/3 cup olive oil
1/4 tsp. pepper

Rinse 2 cups uncooked quinoa in a fine sieve to remove the bitter coating. Boil in four cups water, and place the quinoa on a paper-towel lined plate to absorb the extra water. 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 an hour before serving.