cool quinoa salad

Summer soccer began tonight which means one thing.  Preparing a picnic every Tuesday for supper.  We've done this 3 years now and the program time is always when we eat as a family.  So, I bring our supper along.  The kids love it.  This year Jesse is enrolled in Parent/Tot Soccer and Nathaniel plays right after him in the 4-6 year old division.  While the other plays, the one waiting can watch and eat.  It kills the time perfectly.  Today I hesitated whether I wanted to go out in this crazy heat.  But the field had a nice breeze and sitting on our picnic blanket was actually very comfortable.  I knew that I wanted to make a refreshing salad and found a really easy recipe to make.  (Who really wants to cook when it is so stinkin' hot!)  I'm hoping there will be some other great summer salads that will come out of our soccer picnics.

  

Cool Quinoa Salad - adapted from Whining and Dining by Emma Waverman and Eshun Mott

Their original recipe suggested that children enjoy eating this because of the citrus and dried fruits.  I added a few things (green onion, almonds and parsley) which might deter some kids.  If you are wanting to make this more kid friendly, just omit the items that you think your kids won't eat.  One more thing - their recipe called for couscous instead of quinoa.

1 cup orange juice
1 cup water
4 Tbsp. olive oil
2 Tbsp. red wine vinegar
2 tsp. grated ginger root
1 cup quinoa
1/3 cup chopped dried apricots
1/4 cup dried cranberries
1 green onion, chopped
1/4 cup toasted sliced almonds
1/4 cup Italian parsley, chopped
Salt

Combine orange juice, water, 1 Tbsp or the oil and ginger root in a small pot; bring to a boil.  Add the quinoa and cook, covered for 12 minutes, or until all the liquid is absorbed.  Remove from heat and leave covered for 15 minutes.  Add the red wine vinegar.  Fluff up the quinoa and allow to cool while you prepare the other ingredients.  Add the additional olive oil, dried apricots, cranberries, green onion, sliced almonds and parsley. Season with salt to taste.  Allow the salad to cool in the fridge and serve at room temperature.

Makes 4 servings.