WINTER CITRUS QUINOA SALAD
of the salad will meld if it can sit for an hour or two before serving. No worries about wilting; the sturdy veggies in the salad will stay fresh and crisp. Active time: 30 minutes
Total time: 45 minutes; cooling time: 1 to 3 hours
Yield: makes 6 servings as a side dish or salad
1 ½ cups red quinoa 2 tablespoons extra-virgin olive oil
3 cups water
2 tablespoons fresh lime juice 1 teaspoon salt
1 teaspoon ground cumin ½ teaspoon sweet paprika ½ teaspoon ground coriander ¼ teaspoon cayenne 4 scallions, white and green parts thinly sliced
1 large poblano pepper, seeded, finely diced
1 yellow or red bell pepper, seeded, finely diced
1 cup finely shredded red cabbage
1 bunch fresh Italian parsley, leaves chopped
1 bunch fresh cilantro sprigs, leaves chopped
¼ cup golden raisins, chopped if large
1 garlic clove, minced 2 tablespoons orange juice 1 teaspoon Tabasco sauce Rinse the quinoa in a finemesh sieve and thoroughly drain.
Heat 1 tablespoon oil in a large saucepan over medium. Add the quinoa and cook for 1 minute to lightly toast the seeds, stirring frequently. Carefully add the water (it will sizzle). Bring to a boil and simmer, partially covered, over mediumlow heat until the quinoa is tender and releases its germ, 15 to 20 minutes. Drain the quinoa and transfer to a large bowl. Add 1 tablespoon oil, the lime juice, salt, cumin, paprika, coriander and cayenne. Stir to combine and cool to room temperature.
Add the scallions, peppers, cabbage, parsley, cilantro, raisins, garlic, orange juice and Tabasco. Stir to combine and taste for seasoning. Refrigerate for at least 1 hour or up to 3 hours. Serve chilled or at room temperature.