Ingredients
For the salad:
- 2 cups quinoa, rinsed (400 g)
- 1 cup whole raw almonds, toasted then coarsely chopped (100 g)
- 2 oranges, sectioned (+ some juice reserved, *see note)
- 1 large carrot, grated (I used a heirloom purple one)
- 3 tablespoons capers (in brine), drained
- 4 tablespoons fresh chopped mint
- 1 small bunch flat-leaf parsley leaves, chopped
- seeds from 1 pomegranate
For the dressing:
- 6 tablespoons extra virgin olive oil
- 4 tablespoons organic apple cider vinegar
- 2 tablespoons Dijon mustard
- 2 tablespoons pure maple syrup
- 1 teaspoon ground cumin
- 1/2 teaspoon ground turmeric, or 1 1/2 teaspoon fresh grated
- 1/2 teaspoon cardamom
- 1/2 teaspoon ground coriander
- 1/8 teaspoon ground clove
- 1/4 teaspoon nutmeg
- 1/4 teaspoon cinnamon
- sea salt and freshly ground pepper, to taste
Instructions
- Rinse the uncooked quinoa in a fine mesh strainer. Place in a medium saucepan and cook according to package instructions, for about 15 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.
- While the quinoa cooks, roast the whole almonds on a baking sheet in a preheated oven at 350°F / 175°C for 10 minutes until fragrant, stirring occasionally or gently give the baking sheet a shake to redistribute. Remove from the oven and roughly chop. Roasting brings out the flavor of nuts, so this is a worthwhile step!
- In a small bowl, whisk together all the dressing ingredients until well combined.
- Add the orange segments, reserved juice there from, carrot, capers, fresh herbs, and pomegranate seeds to the bowl with the quinoa. Pour over the dressing and toss to combine. Season with more salt and pepper, if desired.
- Serve and enjoy!
Nutrition
Notes
I section the oranges over a bowl to catch the extra juices and add it along with the sectioned oranges to the salad. I also squeeze a little juice out of the remaining flesh of the orange (waste not, want not — my mother’s words!). In all, I add 1-2 tablespoons orange juice to the salad.