Tuesday, May 10, 2005

Golden Sunshine Quinoa Salad

Golden Sunshine Quinoa Salad (Adapted from Ingrid Hoffmann)

2 cups dry quinoa, well rinsed
2 1/2 cups chicken broth
1/2 cup thinly sliced scallions
1/2 cup chopped golden raisins
2 tablespoons rice vinegar
1/2 cup fresh squeezed orange juice
1 teaspoon grated orange zest
2 tablespoons extra-virgin olive oil
1/4 teaspoon ground cumin
1 cucumber, peeled, halved, seeded and chopped
1/2 cup chopped parsley
salt and freshly ground black pepper

In a medium saucepan, bring chicken broth to a boil. Stir in quinoa and return to a boil - reduce the heat to low, cover and simmer the quinoa until it has expanded fully, about 20 minutes. Remove from the heat, uncover, fluff with a fork and set aside to cool.

In a large bowl, add the cooled quinoa, scallions, raisins, rice vinegar, orange juice, zest, olive oil, cumin, cucumber and parsley - toss well to combine. Season to taste with salt and pepper.

Makes about 6 servings.

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