The ingredients in this recipe piqued my interest and I found them very appealing. Together with the quinoa, I knew they would be delicious.

I would save it for a side dish in the spring or summer. It just had a very, light, easiness to it that seemed like it would be great on a warm, sunny day.

The combination of the rice vinegar, orange zest and fresh orange juice give it an inviting mellow appeal. The quinoa completes this recipe with its healthy nutty taste. 

Quinoa has become a favorite among many cooks today, It is versatile and marries well with all kinds of ingredients.

This recipe is courtesy of Food Network Kitchen.

If you want something different, this dish is just for you.

Ingredients for the Quinoa

2 cups quinoa
2 1/2 cups chicken broth
4 scallions
1/2 cup chopped raisins
2 tbsp. rice vinegar
1/2 cup freshly squeezed orange juice
1 tsp. grated orange zest
2 tbsp. extra-virgin olive oil
1/4 tsp, ground cumin
1 cucumber, peeled, halved, seeded and chopped
1/2 cup fresh flat-leaf parsley, chopped
1  1/2 tsp. kosher salt
1/2 tsp. pepper

Today’s Hint: You should invest in one bottle of high quality olive oil. Use it only when making salads or for the finishing touch on pasta, fish or meat. It really brings out the flavor with just a small drizzle!

Place the quinoa in a fine-mesh sieve and rinse under cold water until the water runs clear.

Bring chicken stock to a boil in a saucepan over medium-high heat.

Add the quinoa and return to a boil.

Reduce the heat to  low, cover, and simmer the quinoa until it has expanded fully, about 20 to 25 minutes.

Uncover, fluff with a fork and set aside to cool.

Place the cooled quinoa in a large bowl. Add the raisins, rice vinegar, scallions, orange juice and zest, olive oil, cumin, cucumber and parsley and toss to combine.

Season with salt and pepper.

Cover with plastic wrap and refrigerate until cold, then serve.

It’s that simple!