Orange Golden Sunshine Quinoa Salad |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 8 |
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Recipe courtesy Ingrid Hoffman. This is a super flavorful, refreshing salad. It is really easy to make ahead of time. In one container I put the cooled quinoa; in another I put the raisins, zest, parsley, cumin and cucumber; then in a separate container I put the liquids (vinegar, juice, olive oil) - then when you're ready, just combine it all! Total time includes cooling time for the quinoa. Ingredients:
2 cups quinoa |
2 1/2 cups chicken broth, homemade or 2 1/2 cups low sodium chicken broth |
4 scallions, thinly sliced (light and white green part only) |
1/2 cup golden raisin, chopped |
2 tablespoons rice vinegar |
1/2 cup fresh orange juice |
1 teaspoon orange zest, grated |
2 tablespoons extra virgin olive oil |
1/4 teaspoon ground cumin |
1 cucumber, peeled, halved, seeded and chopped |
1/2 cup flat leaf parsley, chopped |
salt & freshly ground black pepper |
Directions:
1. Place the quinoa in a fine-mesh sieve and rinse under cold water until the water runs clear.
2. Bring the chicken stock to a boil in a medium saucepan over medium-high heat. Add the quinoa and return to a boil.
3. Reduce the heat to low, cover, and simmer the quinoa until it has expanded fully, about 20 to 25 minutes.
4. Uncover, fluff with a fork and set aside to cool.
5. Place the cooled quinoa in a large bowl. Add the scallions, raisins, rice vinegar, orange juice and zest, olive oil, cumin, cucumber and parsley and toss to combine.
6. Season with salt and pepper, to taste, cover with plastic wrap and refrigerate until cold, then serve.
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