Monday, September 6, 2010

Quinoa Salad

Serves 4–6
  • 1 Cup Quinoa
  • 2 Cups Water
  • ½ sweet Red Pepper, chopped fine
  • 1 Orange, cut into segments
  • 1 Grapefruit, cut into segments
  • ¼ Cup dried Cranberries
  • ¼ Cup Feta Cheese, crumbled
  • ¼ Red Onion, thinly sliced
  • Handful of Fresh Cilantro, chopped
  • 1 Tbsp Olive Oil
  • 2 Tbsp Orange Juice
  • 1 Tbsp Rice Vinegar
  • ¼ cup Pistachios/Slivered Almonds, toasted (optional)
  • Salt and Pepper to taste

  • In a strainer, rinse quinoa under running water and drain thoroughly.
  • Place quinoa, water and salt in a medium-sized saucepan and bring to a boil.
  • Reduce heat, cover, and simmer for approximately 15 minutes (or until the water is absorbed and quinoa is tender).
  • Remove pot from the heat, fluff with a fork, and bring to room temperature.
  • Place the cooled quinoa in a large bowl.
  • Add fruit, vegetables, feta and nuts to the quinoa.
  • For dressing, whisk olive oil, orange juice, and rice vinegar together in a small mixing bowl.
  • Add dressing to the salad and toss gently, until just combined.
  • Season with salt and pepper.
  • Cover and chill until ready to serve.
Good to know: This salad can be made a day ahead, it travels well, and will last 3 days refrigerated. Before cooking quinoa, the seeds must be rinsed to remove the saponin, a bitter resin-like coating.

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