Cranberry-Orange Quinoa Salad |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 8 |
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A friend shared this at a camp out, and I enjoyed it so much that I recreated it at home. Ingredients:
2 cups dry quinoa |
1 cup orange juice |
2 1/2 cups water |
1 cup mandarin orange section, drained |
1/2 cup dried cranberries |
1/2 cup raisins |
1/2 cup walnut pieces |
1 teaspoon salt |
3 tablespoons extra virgin olive oil |
Directions:
1. Rinse the quinoa with cold water and strain. In a pot, add the quinoa, water and salt. Bring to a boil and turn the heat down to simmer. Cook for 15 minutes or till the liquid is absorbed. When done, fluff with a fork and then lay out in a thin layer on a baking sheet to cool.
2. While the quinoa is cooking, reduce the orange juice to half by simmering is a non-reactive sauce pan for approximately 10 minutes. Set in the freezer for 5 mintues to cool. Once cooled, whisk in olive oil to make a vinaigrette.
3. In a large bowl, combine the cranberries, raisins, nuts, orange slices and cooked quinoa. Pour vinaigrette over the mixure and stir together. If desired, add fresh chopped mint. Serve cold. Great with a side of whole grain toast or leafy greens - or by itself. Makes approx 8 servings.
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