Nutty Quinoa Salad

Best served at room temperature, just great with a cold cucumber soup on a summer day or with an autumnal feast of roasted duck.

(Serves 4-6)
1 cup quinoa
2 cups water
1/2 cup golden raisins
1/4 cup sesame oil
3 scallions (green onions), white bulb and 3 inches green, sliced
1/2 cup unsalted roasted peanuts
1/2 cup canned mandarin orange sections, drained
2 tbsp chopped fresh mint leaves
2 tsp grated orange zest

Combine the quinoa and water in a large saucepan and bring to a boil. Reduce the heat, cover, and simmer for 10 minutes. Then add the raisins and continue cooking until all the liquid has evaporated, 5 minutes. Remove the pan from the heat and spread the mixture out on a baking sheet. Let it cool completely.

In a large bowl, combine the quinoa and raisins with all the remaining ingredients. Toss gently and serve.


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