QUINOA SALAD WITH ORANGE-CUMIN VINAIGRETTE RECIPE - FOOD.COM
Make and share this Quinoa Salad With Orange-Cumin Vinaigrette recipe from Food.com.
Total Time 25 minutes
Prep Time 10 minutes
Cook Time 15 minutes
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Toast almonds 4 to 5 minutes in dry skillet or toaster oven, or until pale brown and fragrant, stirring often.
- Bring 2 cups water to a boil in medium saucepan. Add quinoa and salt, reduce heat to medium-low and simmer 15 minutes, or until tender and almost all water is absorbed. Drain, then transfer to large bowl. Toss with apricots and raisins.
- Whisk together orange juice, shallot, parsley, cilantro, mint, orange zest, cumin, and coriander. Whisk in oil. Pour dressing over quinoa, and toss to coat. Garnish with orange slices and toasted almonds.
Nutrition Facts : Calories 373.9, FatContent 13.5, SaturatedFatContent 1.5, CholesterolContent 0, SodiumContent 160.4, CarbohydrateContent 58.8, FiberContent 6.8, SugarContent 21.2, ProteinContent 9.1
QUINOA SALAD WITH ORANGES, BEETS & POMEGRANATE RECIPE ...
Roasted beets and sweet dates, tangy oranges and juicy pomegranate seeds make this quinoa salad recipe festive. It pairs beautifully with turkey or roast pork.
Provided by Maria Speck
Categories Vegan Thanksgiving Side Dish Recipes
Total Time 1 hours 30 minutes
Number Of Ingredients 13
Steps:
- Position rack in center of oven; preheat to 350 degrees F.
- Trim the root end of the beets and remove any greens (reserving for another use); rinse and pat dry. Wrap individually in foil. Roast until tender, 1 to 1 1/4 hours, depending on size. (Alternatively, place beets in a microwave-safe dish, add 1/4 cup water, cover loosely and microwave on High until the beets are tender, about 10 minutes, depending on size.)
- Meanwhile, bring broth, water, quinoa and salt to a boil in a large saucepan. Reduce heat, cover and simmer until the liquid is absorbed, about 20 minutes. Transfer the quinoa to a large serving bowl.
- Zest and juice 1 orange. Place the juice in a medium bowl. Working over another bowl, cut the remaining 2 oranges into segments (see Tips) and set aside. Measure the juice from the first orange--if it isn't quite 1/3 cup, squeeze the juice from the membranes until you get 1/3 cup. Add the zest, vinegar (or lemon juice), salt and pepper to the juice; gradually whisk in oil in a thin stream until well combined. Stir in 1/4 cup parsley.
- When cool enough to handle, peel and dice the roasted beets. Add to the quinoa along with dates and gently combine. Pour the dressing over the salad and gently toss to coat. Serve garnished with the reserved orange segments, pomegranate seeds and the remaining 2 tablespoons parsley.
Nutrition Facts : Calories 302.4 calories, CarbohydrateContent 50.8 g, FatContent 8.4 g, FiberContent 7.7 g, ProteinContent 8.3 g, SaturatedFatContent 1.1 g, SodiumContent 493.8 mg, SugarContent 20 g
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