I spend a lot of time at Borders Bookstore. Mostly because it's the closest place i can go to find a table with enough space to work on my never-ending graduate school assignments, but also because I can take breaks and browse through the magazines, books and music. This recipe was adapted from a book I was flipping through named "Simply Delicioso" by Ingrid Hoffmann. I had a few boxes of quinoa in my cupboard, so when I came across this recipe I had to try it out.
This is a perfect warm weather dish. It's served cold, so it can be perfect company for picnics, barbecues or anytime there is a gathering of friends with food and drink involved. Plus, it can be made completely vegan by substituting the chicken broth for organic vegetable broth. I know you're going to like this one!
- 2 cups quinoa
- 2 1/2 cups organic (gluten free) chicken broth
- 4 scallions, only the white and light green ends, thinly sliced
- 3/4 cup golden raisins
- 3 tblsp. rice vinegar
- 1 tsp. grated orange zest
- 1/2 cup orange juice
- 2 tblsp. olive oil
- 1/4 tsp. ground cumin
- 1/8 tsp. ground cinnamon
- 1 large cucumber, peeled, halved, seeded and finely chopped
- 1/2 cup chopped parsley leaves
- Salt and Pepper (to taste)
- Rinse the quinoa in a fine mesh (or sieve) with cold water until the water runs clear. Bring the chicken or vegetable broth 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 for 20 to 25 minutes (until the quinoa has fully expanded). Uncover, remove from heat, fluff with fork and set aside to cool.
- Once the quinoa has cooled, transfer to a large bowl. Add the scallions, raisins, rice vinegar, orange zest and juice, olive oil, cumin, cinnamon, cucumber, and parsley and toss until mixed well. Add some salt and pepper to taste, cover and refrigerate until cold. Serve with a fresh sprig of parsley and enjoy!!!