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Summer has finally shown up around here (along with a glorious sunburn I managed to obtain yesterday taking advantage of the sunshine). This means the reappearance of cold grain salads and the like in my books. This one was a happy combination of flavours and textures that came mostly out of the mixture that was the dregs of my pre-grocery shopping trip pantry.
2 cups dry quinoa (or 1 cup if your prefer a lower quinoa to add-in ratio)
2 navel oranges, cut into inch segments
1/2 cup raisins
1/2 bunch cilantro, minced (I would say about 1/3 to 1/2 cup of minced cilantro)
1 tablespoon minced ginger
2-3 tsp cumin
1 tablespoon lemon juice
Combine quinoa with 4 cups water (2 cups if you are using 1 cup of quinoa) in a saucepan. Bring to a boil and cook for 10-15 minutes, or until the white centres have dissapeared and tails are visible on the grains. Set aside to cool.
Combine the rest of the ingredients in a bowl and add cooled quinoa. Toss all ingredients together and serve.
I’m also submitting this to Ricki’s weekly blog event “Wellness Weekend” where it can mingle with plenty of other, healthy vegan summery recipes!
I don’t know about you, but the warmer weather means that I am craving huge salads like crazy!
Tonight I had a heap o’ greens with corn, and red pepper, carrots, tomato, and a crisped up GF corn tortilla…..
…..with an enormous bowl of super yummy and totally unphotogenic guacomole, (which is a bit thin looking because I like mine with lots of lime juice).
And if I weren’t so full, I’d be gobbling up some strawberries that are currently calling screaming my name from the fridge. Perhaps later…. 🙂
Hooray summer produce!