Quinoa Salad with Orange-Cumin Vinaigrette

From Laura Hurtado-Webb

Ingredients:

• 1/3 cup sliced or slivered almonds
• 1 cup quinoa, rinsed & drained 
• 1/4 tsp salt (or 1/2 tsp better boullion no chicken base)
• 1/3 cup dried apricots, diced small
• 1/3 cup raisins
• 1/3 cup fresh orange juice
• 1 small shallot, finely chopped (2 Tbs)
• 4 Tbs chopped fresh parsley
• 4 Tbs chopped fresh cilantro
• 4 Tbs chopped fresh mint
• 1 Tbs grated orange zest
• 1/2 tsp ground cumin
• 1/2 tsp ground coriander
• 2 Tbs olive oil
• 2 large oranges, peeled & sectioned

 

 

Directions

1. Toast almonds in dry skillet or toaster oven 4-5 minutes or till pale brown and fragrant, stirring often.
2. Boil 2 cups water in medium sauce pan.   Add quinoa and salt, reduce heat to medium-low, simmer 15 minutes or till tender and most of water is absorbed.   Drain; transfer quinoa to large bowl.   Toss with apricots and raisins.
3. Whisk together orange juice, shallot, parsley, cilantro, mint, orange zest, cumin and coriander.  Whisk in oil.  Pour dressing over quinoa and toss. Add almonds and oranges.    

I've made this several times and varied the above amounts.   I like it
better with the light colored Quinoa.    LHW