I am sure it is built into the species, but when snow starts falling, I start scanning for things to put on the stove ... beef stews, pots of soup. BUT I am leaving town soon so I have to curb my urge to cook through the storm. I need to use up what will go bad while I am away.
First candidate is the box of honeybells in the guest bedroom. I extracted as much juice as I could hold in the freezer, and went hunting for a recipe ... VOILA Citrus Scented Quinoa. I will give you the recipe as I found it, however I left lots of things out of it. I did not make the balsamic syrup. Also, I did not add the white wine and lime juice. But I did use the three cups orange juice with pulp and I tossed in the raisins while it was still warm. And I added a chopped red pepper that would have gone bad. I also did not add the tomatoes and greens and cukes. Another day ... another storm
Citrus-Scented Quinoa and Raisin Salad Recipe
1 cup balsamic vinegar
1/4 cup sugar
1 tablespoon minced garlic
3 tablespoons minced onion
1/2 cup olive oil, divided
8 ounces quinoa
3 cups fresh orange juice
1/2 cup fresh lime juice
1 teaspoon minced fresh thyme
1 cup white wine
1/4 cup natural raisins
1/4 cup golden raisins
1/2 cup toasted almonds
2 teaspoons minced fresh basil
Salt and pepper
1 cup seeded and diced cucumber
1 cup diced ripe plum tomatoes
1 1/2 cup mixed baby greens
For balsamic syrup, combine vinegar and sugar in heavy saucepan and simmer on low until reduced by half. Cool and pour into a plastic squeeze bottle; chill.
For salad, saute garlic and onion in half the olive oil over low heat in a hot skillet for 1 minute. Add quinoa and saute 2 minutes longer, stirring constantly.
Stir in orange juice, lime juice, thyme and wine; simmer for 20 minutes, stirring occasionally, until all liquid is absorbed. Remove from heat and let stand for 10 minutes; then, chill thoroughly.
Then, combine chilled quinoa mixture, raisins, almonds, basil and remaining olive oil in large mixing bowl; season lightly with salt and pepper and mix well.
For each serving, set a ring mold 4-inches in diameter by 6-inches high on serving plate. Layer ingredients into the mold starting with quinoa salad, then diced cucumber, follow with diced tomatoes, and top off with mixed greens.
Remove mold and drizzle plate with balsamic syrup. Repeat until all plates are prepared.