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

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.

Note:

Maureen Callahan,

July 2006
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