Citrus Quinoa Salad
Ingredients
The salad
-
1
cup
quinoa, rinsed
-
3
cups
spinach, chopped
-
1
medium
carrot, peeled and shredded
-
½
cup
dried cranberries
-
1
each
lime, zested
-
1
each
orange, zested, peeled, and sectioned
The dressing
-
¼
cup
orange juice, fresh squeezed
-
2
tablespoons
lime juice, fresh squeezed
-
2
tablespoons
white balsamic vinegar or rice wine vinegar
-
1
each
shallot, diced
-
2
cloves
garlic, minced
-
1
tablespoon
maple syrup
-
¼
cup
olive oil
-
½
teaspoon
sea salt
-
¼
teaspoon
ground black pepper
For the balsamic walnuts
-
1
cup
walnuts
-
1
tablespoon
balsamic vinegar
-
3
tablespoons
maple syrup
Instructions
- Combine rinsed quinoa and 1 ½ cups water or broth in a saucepan and bring to a simmer over medium heat.
- Reduce heat to low, cover, and cook for 25 minutes. Remove from heat and let sit for 5 minutes to cool slightly.
- Preheat oven to 350 degrees for the walnuts.
- In a small saucepan, stir together balsamic vinegar and maple syrup, heating over medium-low until simmering for about 8 minutes.
- Remove from heat, toss walnuts in the vinegar mixture, and place on a baking sheet lined with parchment paper. Bake for 10 minutes.
- In a large bowl, combine spinach, carrot, cranberries, orange, and zests. Once quinoa is slightly cool, toss it with the spinach mixture.
- In a small bowl, combine orange juice, lime juice, shallot, garlic, maple syrup, and vinegar. Add olive oil in a steady stream and season with salt and pepper.
- Toss the salad with the desired amount of dressing and top with the balsamic walnuts.
Nutrition Facts (estimated)
Servings
6
Calories
415
Total fat
23g
Total carbohydrates
47g
Total protein
8g
Sodium
214mg
Cholesterol
0mg
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