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
Instructions
- 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.
- In a small bowl, whisk together the olive oil, orange juice, vinegar and garlic. Season with salt and pepper, to taste.
- Add the dressing to the quinoa along with the red onion, zest, orange, radicchio, mint, parsley, cranberries and salad greens; gently combine.
- Garnish with the toasted almonds and enjoy!
Nutrition
Notes
- This salad 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.