*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