1 cup Trader Joe’s organic gluten free quinoa
2 cups water or broth
4 green onions chopped, green and white parts
1/2 red bell pepper, diced
1/2 cup currants or dried cranberries
1/4 cup fresh squeezed orange juice
1/2 tablespoon grated orange zest
2 tablespoons canola oil
1/4 cup Trader Joe’s orange muscat champagne vinegar
1 tablespoon Madhava organic light agave nectar
1/2 teaspoon ground coriander
1/4 teaspoon cinnamon
1/2 teaspoon curry powder
1/2 teaspoon cumin
Put quinoa and water or broth in pan and bring to a boil.
Cook about 20 minutes or until all liquid is absorbed into quinoa.
Remove from stove and cool. Fluff it and add rest of ingredients.
Mix to combine and refrigerate to blend the flavors.
I came up with this recipe using the ingredients listed on a package of this salad I purchased from People's Food Coop. It tastes as good as their recipe. I used water to cook the quinoa and currants instead of craisins. You can also add some brown rice or peas if desired but I didn't include that in my recipe. Posted by Nancy K on April 3, 2014