Monday, May 5, 2014

Zesty Orange Quinoa Salad

Zesty Orange Quinoa Salad
Slightly modified original recipe

1            cup Quinoa
2            cups vegetable broth
1/2         cup raisins (could use dried cranberries or apricots)
3/4         cup walnut halves (toasted and roughly chopped)
1            medium celery, small dice
2            green onions, small dice
1            small can mandarin oranges cut into small pieces
              salt and pepper to taste

Orange Vinaigrette

1/4         cup Orange Juice
1/4         tsp. shallots, minced
Zest       from 1/2 orange
1/2         cup olive oil
              salt and pepper to taste

Bring the vegetable broth and dash of salt to boil.  Stir in the quinoa and bring it back up to boil then reduce to simmer.  Cover and let it cook until all the broth is absorbed (about 15 minutes.)  When done, the grain appears soft and translucent.  Uncover and set aside to cool down.

Combine minced shallots, orange zest, orange juice and salt, let it sit for about 10 minutes.  Slowly drizzle in olive oil while whisking. Add salt and pepper to taste.

Combine the quinoa with the rest of the salad ingredients and slowly add in the vinaigrette and season with salt and pepper to taste.

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