*Recipe by Judy Radant
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.
½ cup golden balsamic vinegar
¼ cup honey
¼ teaspoon dry mustard