1 cup Quinoa
2 cups vegetable broth
zest of two limes
1/4 cup frozen limeade concentrate
1 cup golden raisins
1 jalepeno pepper, seeded & minced
1/2 cup chopped pistachios
10 green onions chopped
1/2 cup fresh mint, chopped
1/2 cup fresh cilantro, chopped
salt & pepper to taste
In a small pan, heat limeade till warm. Add raisins & set aside for 30 minutes. When cool, stir in lime zest.
Meanwhile, cook the quinoa in the vegetale broth over medium heat for 15 minutes, stirring occasionally until broth is absorbed. Cool in a large mixing bowl. Add remaining ingredients. Stir & allow flavours to blend for 2-3 hours at room temperature.
Makes 6 servings as an entre or 12 as part of a meal. Keeps for 4-5 days refrigerated.