Orange Golden Sunshine Quinoa Salad Food

GOLDEN SUNSHINE QUINOA SALAD

Steps:

• Place the quinoa in a fine-mesh sieve and rinse under cold water until the water runs clear. Bring the chicken stock to a boil in a medium saucepan over medium-high heat. Add the quinoa and return to a boil. Reduce the heat to low, cover, and simmer the quinoa until it has expanded fully, about 20 to 25 minutes. Uncover, fluff with a fork and set aside to cool.
• Place the cooled quinoa in a large bowl. Add the scallions, raisins, rice vinegar, orange juice and zest, olive oil, cumin, cucumber and parsley and toss to combine. Season with salt and pepper, to taste, cover with plastic wrap and refrigerate until cold, then serve.

ORANGE GOLDEN SUNSHINE QUINOA SALAD

Steps:

• Place the quinoa in a fine-mesh sieve and rinse under cold water until the water runs clear.
• Bring the chicken stock to a boil in a medium saucepan over medium-high heat. Add the quinoa and return to a boil.
• Reduce the heat to low, cover, and simmer the quinoa until it has expanded fully, about 20 to 25 minutes.
• Uncover, fluff with a fork and set aside to cool.
• Place the cooled quinoa in a large bowl. Add the scallions, raisins, rice vinegar, orange juice and zest, olive oil, cumin, cucumber and parsley and toss to combine.
• Season with salt and pepper, to taste, cover with plastic wrap and refrigerate until cold, then serve.

ORANGE-CILANTRO QUINOA SALAD

Steps:

• Bring water and salt to a boil in a medium saucepan over medium-high heat.
• Add quinoa; cover, reduce heat to low and simmer until quinoa is translucent and tender, about 15 to 17 minutes. Drain off any remaining liquid.
• While quinoa cooks, heat oil in a large nonstick skillet over medium-high heat.
• Add carrot, scallions and ginger (use an amount to your own personal liking, starting with less and adding more if needed); cook over medium heat, stirring, until carrots are crisp-tender, about 1 minute. Stir in quinoa; cook, stirring, until well mixed.
• Remove from heat; stir in orange juice and cilantro and serve. Yields about 3/4 cup per serving.

QUINOA SALAD WITH ORANGE-CUMIN VINAIGRETTE

Steps:

• Toast almonds 4 to 5 minutes in dry skillet or toaster oven, or until pale brown and fragrant, stirring often.
• Bring 2 cups water to a boil in medium saucepan. Add quinoa and salt, reduce heat to medium-low and simmer 15 minutes, or until tender and almost all water is absorbed. Drain, then transfer to large bowl. Toss with apricots and raisins.
• Whisk together orange juice, shallot, parsley, cilantro, mint, orange zest, cumin, and coriander. Whisk in oil. Pour dressing over quinoa, and toss to coat. Garnish with orange slices and toasted almonds.

ORANGE QUINOA SALAD

Steps:

• Whisk all dressing ingredients together in a small bowl. Set aside.
• Cook raw quinoa in a large skillet for 4 minutes over medium heat, stirring frequently.
• Pour quinoa into a sieve and put the sieve in a bowl.
• Add enough water to cover the quinoa and rub the grains between your hands for 30 seconds. Rinse and drain.
• Do this two more times. If you skip this step, your quinoa will be bitter. (If you don't want to go to so much trouble, try making this with couscous instead.).
• In a large saucepan, combine rinsed quinoa with 2 3/4 cups water and 1/2 tsp salt.
• Bring to a boil, cover, reduce heat, and simmer for 20 minutes.
• Bring to room temperature, then stir in remaining ingredients and dressing.
• Cover and chill.

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.

MEDITERRANEAN QUINOA SALAD

Steps:

• Bring the water, bouillon cubes, and garlic to a boil in a saucepan. Stir in the quinoa, reduce heat to medium-low, cover, and simmer until the quinoa is tender and the water has been absorbed, 15 to 20 minutes. Discard the garlic clove and scrape the quinoa into a large bowl.
• Gently stir the chicken, onion, bell pepper, olives, feta cheese, parsley, chives, and salt into the quinoa. Drizzle with the lemon juice, balsamic vinegar, and olive oil. Stir until evenly mixed. Serve warm or refrigerate and serve cold.