Delicious - thanks to my friend, another Jean

Citrus Quinoa Salad

Ingredients

Editor's note: Quinoa, pronounced KEEN-wah, is a super-nutritious South American grain. It can be found in health food stores and some bulk stores and supermarkets.

• 1 cup (250 mL) quinoa, rinsed

• 1 cup (250 mL) water OR stock

• 1/2 tsp (2 mL) salt

• For the dressing:

• 1/2 cup (125 mL) vegetable oil

• 1 tbsp (15 mL) grated white onion

• 1 tbsp (15 mL) Asian chili paste

• 1 tbsp (15 mL) dark brown sugar

• 1/2 cup (125 mL) orange juice

• 1 tbsp (15 mL) fresh lime juice

• 1 tbsp (15 mL) combined zest of lemon, lime and orange

• 1 tbsp (15 mL) rice vinegar

• 1/4 tsp (1 mL) ground cumin

• Cayenne, salt and pepper to taste

For the salad:

• 2 tbsp (30 mL) chopped chives

• 1/2 cup (125 mL) grated carrots

• 1/2 cup (125 mL) chopped cilantro

• 1/2 cup (125 mL) raisins

• 1/2 cup (125 mL) pecans (optional), toasted and roughly chopped

Directions

1. In a saucepan, combine quinoa with water and salt. Bring to a boil over high heat. Cover, lower heat and simmer for 15 minutes until quinoa is tender and all liquid has evaporated. Fluff quinoa with a fork and transfer to a large bowl to cool.

2. In a small mixing bowl, whip oil, onion, chili paste and brown sugar. In another bowl, combine orange and lime juices with rice vinegar and citrus zest. Slowly whip juice mixture into oil mixture until combined. Season with cumin, cayenne, salt and pepper.

3. To the large bowl of quinoa, add chives, carrots, cilantro and raisins and toss to mix well.

4. Add enough dressing to coat.

5. Let grain absorb flavours for 15 minutes.

6. Sprinkle with pecans, if desired, and serve.