Quinoa Salad with Espresso Balsamic Orange Olive Oil Vinegiarette

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