By popular request, the recipe for my quinoa salad, which some folks supped on at Kol Zimrah earlier this summer.
½ cup quinoa
1 cup water
1 tbsp olive oil
1 tbsp lemon juice
2 tbsp orange juice
1 clove garlic, minced
2 scallions, thinly sliced
1 tsp ginger, grated
2 tbsp raisins
2 tbsp pine nuts, toasted
1 orange, peeled and chopped coarsley
In a strainer rinse the quinoa under running water and drain. Combine the quinoa and water in a saucepan and bring to a boil. Reduce the heat to low, cover and simmer until all the of the water is absorbed.
In a large bowl, combine the remaining ingredients and season with salt and pepper. Stir in the quinoa and mix well.
Serve chilled or at room temperature.