Quinoa, Almond and Orange Salad
My favorite quinoa recipe to date. I love the warmth of the cumin and the cool of the parsley.
1 cup quinoa
1 cup plus 1 T orange juice, divided (can be from concentrate)
2 large oranges, peeled and cut into membrane-free segments (or a large can of drained mandarin oranges)
1 teaspoon orange zest (if you have it)
1/4 cup slivered almonds
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander
1 T olive oil
1/2 teaspoon salt
1/4 cup parsley (or cilantro), chopped
1. Rinse the quinoa in a fine mesh sieve under cold running water (if not pre-rinsed). Drain and combine with 1 cup water and 1 cup orange juice in a saucepan. Bring to a boil; immediately reduce heat, cover and simmer until all the liquid is absorbed, about 15 minutes. (I just toss it all into my rice cooker, works like a charm.)
2. Meanwhile, place the almonds in a dry skillet over medium heat and cook, stirring occasionally, until fragrant and very lightly toasted. Set aside. Mix together 1 T orange juice, olive oil, spices and orange segments.
3. Combine the cooked quinoa, oranges and spices, toasted nuts, dressing and parsley/cilantro and serve warm or at room temperature.
Makes 4 generous servings