Sunny Quinoa Salad

Makes 8 servings at
250 calories each

2 c. quinoa, uncooked

2-1/2 c. chicken broth

4 green onions, thinly sliced

1/2 c. golden raisins, chopped

2 T. rice vinegar

1/2 c. orange juice

1 t. orange zest

2 T. olive oil

1/4 t. ground cumin

1 cucumber, peeled and chopped

1/2 c. fresh flat-leaf parsley, chopped

salt and pepper to taste

Rinse quinoa under cold water until water runs clear. In a saucepan, bring chicken broth to a boil over medium-high heat. Add quinoa; return to a boil. Cover and simmer until quinoa has fully expanded, about 20 to 25 minutes. Remove from heat; fluff with a fork. In a large bowl, combine quinoa and remaining ingredients; mix well. Cover and chill before serving.

Check out a nearby farmers’ market for seasonal, locally grown vegetables, fruit and herbs. It’s a great place to save on fresh-picked produce...you may even discover a new favorite! Growers are happy to share free advice on selection and preparation.