Nutty Quinoa Salad

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.

4-6 portions

One response to “Nutty Quinoa Salad

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