ORANGE GOLDEN SUNSHINE QUINOA SALAD
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.
Provided by mikey ev
Categories Grains
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Place the quinoa in a fine-mesh sieve and rinse under cold water until the water runs clear.
- Bring the chicken stock to a boil in a medium saucepan over medium-high heat. Add the quinoa and return to a boil.
- Reduce the heat to low, cover, and simmer the quinoa until it has expanded fully, about 20 to 25 minutes.
- Uncover, fluff with a fork and set aside to cool.
- 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.
- Season with salt and pepper, to taste, cover with plastic wrap and refrigerate until cold, then serve.
Nutrition Facts : Calories 326.7, Fat 8.6, SaturatedFat 1.2, Sodium 337.2, Carbohydrate 54.2, Fiber 4.6, Sugar 10.3, Protein 10.7
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