Summer Quinoa Salad

*Recipe by Judy Radant

10 Servings

1 tablespoon extra virgin olive oil or vegetable oil of your choice

2 cups quinoa, rinsed and drained

2 cups fresh orange juice

2 cups water

Kosher salt (optional)

2 to 4 cups fresh garden vegetables of your choice,  washed and chopped

¼ cup each, finely chopped (or chiffonade) basil and finely chopped mint

Freshly ground black pepper

In a medium saucepan, heat 1 tablespoon oil.

Add quinoa and cook over medium heat, stirring until lightly browned, about 4 minutes.

Add orange juice, water and a generous pinch of salt,  if desired.  Cover and cook over low heat until liquid is absorbed, about 15 minutes. Fluff with a fork, then spread on a cookie sheet to cool.

While it is cooling, prepare vinaigrette, and wash and prep vegetables and herbs.

Place cooled quinoa in a large bowl.  Add vinaigrette.  Toss well, breaking up any lumps of quinoa.    Gently stir in vegetables.  Season with Kosher salt and pepper if desired.    Chill.

VINAIGRETTE

½  cup golden balsamic vinegar

¼ cup honey

¼ teaspoon dry mustard