From “The New Basics Cookbook” by Julee Rosso & Sheila Lukins
1 cup quinoa
2 cups water
1/2 cup golden raisins
1/4 cup sesame oil
3 scallions, sliced
1/2 cup unsalted roasted peanuts
1/2 cup canned mandarin oranges(we used a whole navel orange, cut into small pieces)
2 tablespoons chopped fresh mint leaves
2 teaspoons grated orange zest
Our own add-in:
1 lb. peeled, deveined shrimp, sautéed in about 2 tablespoons of olive oil, a pinch of cayenne & one clove fresh, minced garlic & the three scallions from above
1. Combine the quinoa and water in a large saucepan, and bring to a boil. Reduce the heat, cover, and simmer for 10 minutes. Then add the raisins and continue cooking until all the liquid has evaporated, 5 minutes. Remove the pan from the heat and spread the mixture out on a baking sheet. Let it cool completely.
2. In a large bowl, combine the quinoa and raisins with all of the remaining ingredients. Toss gently & serve.