This is a pretty salad featuring quinoa, naturally sweetened dried berries, juicy oranges, fresh mint and parsley in an orange garlic vinaigrette, topped with deliciously toasted crunchy almonds. All of which perk up a simple quinoa salad. It makes for a great side dish, main course salad or perfect to bring to a party or picnic.
Quinoa Salad with Orange, Mint, Parsley & Almonds
Ingredients
For the salad:
- 1 cup uncooked quinoa (200 g)
- 1 small to medium red onion, thinly sliced
- 1 teaspoon finely grated orange zest (from an organic orange)
- 1 Navel orange, peeled, segmented and diced
- handful radicchio, chopped
- 2 tablespoons finely chopped fresh mint leaves
- 3-4 tablespoons finely chopped fresh flat-leaf parsley
- 1/4 cup organic dried cranberries (25 g)
- 1/4 cup flaked or slivered almonds, lightly toasted (25 g)
- 4 handfuls mixed salad greens
For the dressing:
- 5 tablespoons extra-virgin olive oil
- 3 tablespoons freshly squeezed orange juice
- 3 tablespoons red wine vinegar
- 1 clove garlic, minced
- sea salt and freshly ground pepper, to taste
Method
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Rinse the uncooked quinoa in a fine mesh strainer. Drain well. Place in a medium saucepan and cook according to package instructions, in double the amount of water for about 20 minutes. Once most of the liquid is absorbed and the quinoa is light and fluffy, remove from heat, fluff with a fork, and let stand for another 5 minutes. Transfer to a large salad bowl to further cool.
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In a small bowl, whisk together the olive oil, orange juice, vinegar and garlic. Season with salt and pepper, to taste.
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Add the dressing to the quinoa along with the red onion, zest, orange, radicchio, mint, parsley, cranberries and salad greens; gently combine.
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Garnish with the toasted almonds and enjoy!
Notes
This recipe is also tasty made with couscous. For an extra healthy couscous salad, look for whole grain spelt couscous at your local organic food market.
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This is an unbelievable delicious salad. I make it once or twice a month. I’m asked to bring this to gatherings, my 93 year old mother who never had quinoa before can’t stop eating this.
I’ve used balsamic vinegar when out of red wine vinegar and also a balsamic reduction. No complaints from anyone. Sometimes I add more orange zest. I grow parsley and mint so I finally have something to make using both at the same time. I really can’t say enough about this except that it gets better and better as leftovers. Never lasts more than three days in my home but that almost my favorite. I use fresh spinach and romaine lettuce most of the time. Thank you for this wonderful recipe.
Thank you Barbara for the 5 stars! So glad to hear that this recipe is such a hit. Also, for your mother who has discovered a love for quinoa! 🙂