Quinoa Salad with Orange, Cilantro & Golden Raisins

This make-ahead quinoa (pronounced KEEN-wah) salad can be served on it's own or goes well as a side with a protein like grilled tofu, salmon, chicken or lamb. The citrus gives it a refreshing pop, while the cucumbers and raisins add a great contrasting texture. Enjoy quinoa for its quick cooking time, its slightly nutty flavor, and its protein content - it is one of the only grains that it a complete protein.

Ingredients

• 2 cups quinoa
• 3 cups low-sodium vegetable or chicken broth
• ½ bunch scallions, chopped
• ½ cup hunza or golden raisins, chopped
• 2 Tbs. brown rice vinegar
• ½ cup orange juice, preferably fresh
• 1 tsp. grated orange zest
• 1 Tbs. extra-virgin olive oil
• ½ tsp. ground cumin
• 4 small Persian or Israeli cucumbers or 1 large seedless cucumber, chopped
• ½ cup fresh cilantro, chopped
• ½ tsp. kosher salt or to taste
• fresh ground black pepper, to taste

Instructions

• Bring broth to a boil in a medium saucepan over medium-high heat. While waiting for the broth to boil, place quinoa in a fine-mesh strainer and rinse under warm water for 2 minutes to wash away the natural (but bitter) outer layer of the grain. Once broth is boiling, add quinoa and return to a boil. Reduce heat to low, cover saucepan and simmer until quinoa has absorbed most of the liquid, about 15 to 20 minutes. Remove from heat, uncover, fluff with a fork. Cool at room temperature.
• In a large bowl, combine the quinoa with the scallions, raisins, vinegar, orange juice, zest, olive oil, cumin, cucumber, cilantro, salt and pepper. Toss to combine. Serve at room temperature or refrigerate until ready to serve.

Notes