Harvest Quinoa Salad
Ingredients
The salad
-
1 ½
cups
uncooked quinoa
-
2
cups
chicken broth
-
2
oranges
-
2
stalks
celery
-
1
red apple
-
2
ounces
watercress or baby arugula
-
⅓
cup
crumbled blue cheese
-
½
cups
chopped walnuts
The vinaigrette
-
¼
cup
apple cider vinegar
-
¼
cup
fresh squeezed orange juice
-
1
tablespoon
maple syrup
-
1
teaspoon
Dijon mustard
-
¼
cup
finely chopped red onion
-
1
teaspoon
sea salt
-
½
teaspoon
black pepper
-
⅓
cup
extra virgin olive oil
Instructions
- Toast the quinoa in a medium saucepan over medium-high heat for 3 to 5 minutes.
- Add chicken broth to the toasted quinoa and bring to a simmer.
- Cover and cook on low heat for 30 to 35 minutes, then remove from heat and let sit covered for an additional 5 to 10 minutes.
- Spread the cooked quinoa on a baking sheet to cool.
- In a large bowl, combine the oranges, celery, apple, and watercress or arugula.
- Prepare the dressing by blending together the vinegar, orange juice, maple syrup, mustard, red onion, salt, and pepper, then add olive oil gradually.
- Once the quinoa is cooled, mix it with the orange mixture and desired amount of dressing.
- Top with blue cheese and walnuts, and drizzle with more dressing if desired.
Nutrition Facts (estimated)
Servings
6
Calories
403
Total fat
23g
Total carbohydrates
41g
Total protein
9g
Sodium
516mg
Cholesterol
5mg
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