Orange Quinoa Salad Food

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.

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.

ORANGE FLAVORED QUINOA

Steps:

• In a medium nonstick saucepan, heat oil over medium heat. Add onion and cook until soft.
• Add orange juice, 1 cup water and salt. Bring to a boil.
• Add quinoa and stir once. Quickly return to a boil.
• Reduce heat to low, cover and simmer 15-20 minutes, until water is absorbed and quinoa is tender. Remove from heat and let stand 3 minutes.
• Add parsley, mint, currants and orange zest. Stir with a fork to combine and fluff up grain.

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.

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-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.