Summer time, summer time sum, sum, summer time Salad

Great for picnics!

QUINOA CRANBERRY AND MINT SALAD
Recipe is excerpt from “Soy What Cookbook” by Zoe Caywood

Wash 1 cup quinoa in cold water, gently rubbing with your fingers, strain in a fine sieve. In medium saucepan, bring 2 cups water to a boil; add quinoa and saffron, bring to a boil. Cover; simmer for 12 minutes or until water is absorbed. Fluff with fork, stir in cranberries. Let stand, covered, for 5 minutes.

¼ tsp saffron threads, crumbled (optional)
¼ cup dried cranberries or cherries or blueberries
2 Tbs. olive oil
2 Tbs. orange juice
2 tsp. grated orange zest
1 Tbs. fresh mint, minced
Sprigs of fresh mint
¼ tsp. salt
¼ tsp. black pepper

In small bowl, whisk together olive oil, orange juice, zest, 1 Tbs. minced mint, salt, and pepper.
Stir the orange mixture into quinoa. Place in a serving bowl, garnish with the sprigs of mint. Serve at room temperature.

WHAT IS QUINOA?

Quinoa (pronounced Keen-wah) is an ancient grain of the Incas, exceptionally high in protein (up to 20%) with a very interesting ivory bead appearance. The seeds are small and oval. When cooking, the outer germ which coils around the seed, uncoils, forming a little spiral tail. The seeds have a nutty flavor and the tail retains a crunch while the rest of the seed cooks up soft. It is a very versatile grain which can stand alone like rice, makes a nice addition to bread and muffins, pancakes, waffles, all the while boosting the protein content. This little pearly dynamo is high in B vitamins, iron, zinc, potassium, calcium, and vitamin E.