1/4cupflaked or slivered almonds,lightly toasted (25 g)
4handfuls mixed salad greens
For the dressing:
5tablespoonsextra-virgin olive oil
3tablespoonsfreshly squeezed orange juice
3tablespoonsred wine vinegar
sea salt and freshly ground pepper,to taste
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!
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.