By GOURMETKOSHERCOOKING.COMQuinoa 311(photo credit: Courtesy)TROPICAL QUINOA SALAD1 cup quinoa½ cup mandarin oranges, drained, reserve 2 tablespoon juice1 cup diced pineapple2 cups broccoli, blanched *see how to blanch broccoli, below2 medium carrots, sliced into matchsticks4 scallions (green onions), sliced1 teaspoon orange zestA handful of fresh cilantro and mint leaves, rough choppedKosher salt and pepper, to tasteDressing1/4 cup pineapple juice2 tablespoons mandarin orange juiceFresh juice from 1-2 limes1/4 cup rice vinegar1/2 cup olive oil2 tablespoons gluten-free soy sauce1 inch ginger, grated1 teaspoon sugarCook 1 cup quinoa according to package instructions.When the quinoa is ready, scoop it into a large bowl and fluff it with a fork. Allow it to cool.Dressing:In a large glass measuring cup, whisk together the dressing ingredients. Taste test.When the quinoa has cooled, pour in the dressing and toss lightly. Add the pineapple, broccoli, carrots, scallions, fresh cilantro and mint. Gently combine the ingredients. Add kosher salt and pepper, to taste.Cover and chill to let the flavors blend.
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