Orange Quinoa Salad

recipe
With protein-rich quinoa, dried fruit, and almonds, this salad is a good snack before or after exercise and a nice side dish with grilled pork. Or increase the serving size to 3/4 cup and add feta cheese or shredded rotisserie chicken to make it a main dish.

Yield:

10 servings (serving size: about 1/2 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 170
Caloriesfromfat 28 %
Fat 5.2 g
Satfat 0.6 g
Monofat 3.1 g
Polyfat 1.1 g
Protein 3.5 g
Carbohydrate 28.8 g
Fiber 2.7 g
Cholesterol 0.0 mg
Iron 2.4 mg
Sodium 245 mg
Calcium 34 mg

Ingredients

Dressing:
1/4 cup fresh orange juice
2 tablespoons extravirgin olive oil
1 1/2 tablespoons low-fat buttermilk
2 teaspoons honey
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
Salad:
1 1/3 cups uncooked quinoa
2 3/4 cups water
1/2 teaspoon salt
1 cup thinly sliced green onions
1 cup sweetened dried cranberries
1/3 cup chopped fresh parsley
3 tablespoons sliced almonds, toasted

Preparation

To prepare dressing, combine first 6 ingredients in a small bowl; stir with a whisk until well blended.

To prepare salad, place quinoa in a large nonstick skillet; cook 4 minutes over medium heat, stirring frequently. Place quinoa in a fine sieve; place sieve in a large bowl. Cover quinoa with water. Using your hands, rub grains together for 30 seconds; rinse and drain. Repeat procedure twice. Drain well.

Combine quinoa, 2 3/4 cups water, and 1/2 teaspoon salt in a large saucepan; bring to a boil. Cover and reduce heat; simmer 20 minutes or until liquid is absorbed. Remove from heat, and cool to room temperature. Stir in dressing, onions, and the remaining ingredients. Cover and chill.

Maureen Callahan,

Cooking Light

July 2006