Citrus Quinoa Salad

This is by far one of my favorite summer recipes although I like it so much, I tend to eat it all year long. This easily makes 4-6 servings which is great because it makes great leftovers. It’s also very easy to ‘theme’: add pesto, sundried tomatoes and parmesan for an Italian-style dish or add kalamata olives, feta and peppers for a taste of the Greek Isles.

I make this as a meal so I like to add shredded rotisserie chicken or shrimp to make it a little heartier. Enjoy!

CITRUS QUINOA SALAD (from www.cookeatshare.com/recipes)

1 c. Quinoa

1 c. Diced (unpeeled) cucumber

1/2 c. Diced figs or possibly dry apricots or raisins

1/2 c. Liquid removed canned Mandarin orange sections, halved

1/4 c. Sunflower seeds or toasted almonds

2 x Green onions, diced

2 Tbsp. Minced fresh coriander or parsley

Dressing:

1 tsp Grated lemon or lime rind

3 Tbsp. Lemon or lime juice

3 dsh (approx) Sesame oil

1 tsp Granulated sugar

1/4 tsp Grnd cumin

1/4 tsp Grnd coriander

Directions

Rinse quinoa under cool running water; drain. In saucepan, bring 2 c. water to boil; stir in quinoa. Reduce heat, cover and simmer for 15 min or possibly till water is absorbed and quinoa is transparent; drain and let cold.

In salad bowl, combine quinoa, cucumber, figs, orange sections, sunflower seeds, onions and coriander.

Dressing: In small bowl, mix lemon rind and juice, sesame oil, sugar, cumin and coriander; pour over salad and toss to mix. Serve immediately or possibly cover and chill for up to 3 days.

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