Quinoa Salad with Espresso Balsamic Orange Olive Oil Vinegarette
2 C. quinoa (red, black or white)
2 1/2 C chicken broth
1/2 C golden raisins
4 green onions, and some of the green – sliced thinly
1/4 C. chopped red bell pepper
1 grated carrot
1/4 C. fresh parsley or basil
1/4 C toasted Pinenuts, chopped Pecans or Walnuts
Vinegiarette:
1/4 C Espresso Balsamic Vinegar
1/2 C Orange Olive Oil
3 Tbl. Orange Juice
1 Tbl Orange Zest salt, freshly ground pepper
Directions:
Rinse Quinoa in a fine mesh sieve under cold water. Bring chicken stock to a boil in medium saucepan over med-high heat. Add the Quinoa, return to a boil. Reduce the heat to low, cover and simmer the quinoa until it has absorbed all liquid (20-25 min). Fluff with a fork. Set aside to cool. Place cooled quinoa in a large bowl. Add scallions, golden raisins, nuts, parsley or basil. Pour vinegarette and toss throughly to coat quinoa. Chill before serving. Serves 6-8