Jane’s Kitchen: Golden Sunshine Quinoa Salad

By Ingrid Hoffman


2 cups quinoa, pre-washed if possible 

2 1/2 cups broth (vegetable or chicken) 

16 scallions, white and light green parts only, sliced 

1 cup golden raisins, chopped 

1/2 cup rice vinegar 

1/2 cup orange juice 

1 teaspoon orange zest 

2 tablespoons extra virgin olive oil 

1/4 teaspoon cumin powder 

1 cucumber, peeled, seeded and chopped 

1 yellow or orange bell pepper, chopped (optional) 

1/2 cup flat leaved parsley, chopped 

1 teaspoon salt 

1/4 teaspoon black pepper


Place the quinoa in a fine-mesh sieve and rinse under cold water until the water runs clear, or use pre-washed. Bring the 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 the quinoa until it has expanded fully, 20 to 25 minutes. Uncover, fluff with a fork and set aside to cool. Place the cooled quinoa in a large bowl. Add the scallions, raisins, rice vinegar, orange juice and zest, olive oil, cumin, salt, pepper and cucumber and toss to combine. Cover with plastic wrap and refrigerate until cold, then serve. 

Try different colors of quinoa just for pretty!