Orange Quinoa Salad

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

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Nutritional Information

Amount per serving
  • Calories: 170
  • Calories from fat: 28%
  • Fat: 5.2g
  • Saturated fat: 0.6g
  • Monounsaturated fat: 3.1g
  • Polyunsaturated fat: 1.1g
  • Protein: 3.5g
  • Carbohydrate: 28.8g
  • Fiber: 2.7g
  • Cholesterol: 0.0mg
  • Iron: 2.4mg
  • Sodium: 245mg
  • Calcium: 34mg

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

  1. To prepare dressing, combine first 6 ingredients in a small bowl; stir with a whisk until well blended.
  2. 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.
  3. 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.
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