Quinoa Salad with Mozzarella and Drunken Raisins
Perhaps your calendar is looking extra packed with all kinds of graduations, baby showers and birthdays. When asked to bring a dish, you can politely decline or you can BAAARING IT. I'm guilty of this overly competitive attitude that my dish will be the most talked about and highly praised. I'm also a mosquito magnet and I'm pretty sure that's why people invite me to bar-b-ques. The Dairymaids can help you become a super awesome party guest... start with this simple quinoa salad. Everyone will be asking you things like "what is quinoa" or "how exactly does a raisin get drunk?". You'll be the hit of the party! In the case that it has already been BAAAROUGHTEN, you better grab a bottle of wine for your host.
(yes, I am aware this reference is wildly out of date)
1/2 cup quinoa
1 cup Homemade Broth
a few springs of fresh thyme
1/2 ball fresh mozzarella from The Mozzarella Co., cubed
rainbow carrots, chopped
Terra Verde Estate Blend Extra Virgin Olive Oil
For Drunken Raisins:
1/3 cup golden raisins
1/2 cup dry white wine
zest from 1 lemon
Toss raisins in lemon zest and transfer to a clean jar. Bring wine to a boil, then pour over raisins. Let cool, cover and refrigerate. Allow to marinate at least 30 minutes and keep for up to one month.
Bring quinoa and broth to a boil, Lower heat and simmer for 10 - 15 minutes, or until broth is absorbed. Allow quinoa to cool. Add thyme, mozz, as much carrots as you like, raisins and light drizzle of evoo. Toss to combine and serve cold.
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