Orange Cranberry Quinoa Salad Food

ORANGE CRANBERRY QUINOA SALAD

Steps:

• Start by cooking the quinoa according to the directions on the package.
• When the quinoa is cooked and slightly cool add it to a large bowl with the diced orange, cranberries, walnuts and green onion. Mix well.
• To make the vinaigrette, zest and juice your orange & juice the lemon.
• Add the juice, zest, olive oil, mustard, salt, and pepper into the glass jar & shake!
• Drizzle the entire bowl of goodness with your 4-5 tbsp of the citrus vinaigrette. Serve warm or cold.

CRANBERRY-ORANGE QUINOA SALAD

Steps:

• 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.
• 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.
• 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.

ORANGE CRANBERRY QUINOA SALAD

Steps:

• Peel orange, remove white pith and cut into 1/2 inch pieces.
• Heat oil over medium heat, cook onions 2 minutes or until softened but not browned.
• Add curry powder, stir while cooking 30 seconds. Be careful not to burn.
• Add broth, quinoa, and 1/4 tsp salt. Bring to a boil.
• Reduce heat to low, cover and simmer 15 minutes or until water is absorbed and quinoa is translucent.
• In a medium bowl, combine carrots, cranberries, orange, orange peel and 1/4 tsp salt. Carefully stir mixture into quinoa. Cover and let set 3 minutes. Sprinkle with parsley.

ORANGE CRANBERRY QUINOA SALAD

Steps:

• Make the salad by combining the cooked quinoa, radishes, carrots, cranberries and oranges in a large bowl and mixing well.
• In a smaller bowl, whisk together the dressing ingredients (orange juice, apple cider vinegar, olive oil and garlic).
• Pour the dressing over the salad and mix until combined.
• Pop in the fridge until ready to serve.
• Right before serving mix in the walnuts so that they stay crunchy!

ORANGE-PISTACHIO QUINOA SALAD

Steps:

• In a large saucepan, bring water to a boil. Add quinoa. Reduce heat; simmer, covered, 12-14 minutes or until liquid is absorbed. Remove from heat; fluff with a fork. Cool., In a large bowl, combine romaine, beans, mandarin oranges, cucumber, pistachios, onion and cooled quinoa. In a small bowl, finely grate zest from orange. Cut orange crosswise in half; squeeze juice from orange and add to zest. Whisk in oil, salt and pepper. Drizzle over salad; toss to coat.

CRANBERRY AND CILANTRO QUINOA SALAD

Steps:

• Pour the water into a saucepan, and cover with a lid. Bring to a boil over high heat, then pour in the quinoa, recover, and continue to simmer over low heat until the water has been absorbed, 15 to 20 minutes. Scrape into a mixing bowl, and chill in the refrigerator until cold.
• Once cold, stir in the red bell pepper, yellow bell pepper, red onion, curry powder, cilantro, lime juice, sliced almonds, carrots, and cranberries. Season to taste with salt and pepper. Chill before serving.