January 2010

More Meals

15 Minute Meal

Holly Sisson Photography

Winter Citrus Quinoa Salad

Serves 4–6

You'll Need

1 cup quinoa
2 cups water
½ sweet red pepper, chopped fine
1 orange, cut into segments
1 grapefruit, cut into segments
¼ cup dried cranberries
¼ cup feta cheese, crumbled
¼ red onion, thinly sliced
Handful of fresh cilantro, chopped
1 Tbsp olive oil
2 Tbsp orange juice
1 Tbsp rice vinegar
¼ cup pistachios/slivered almonds, toasted (optional)
Salt and pepper to taste

Prep and Cook

In a strainer, rinse quinoa under running water and drain thoroughly.
Place quinoa, water and salt in a medium-sized saucepan and bring to a boil.
Reduce heat, cover, and simmer for approximately 15 minutes (or until the water is absorbed and quinoa is tender).
Remove pot from the heat, fluff with a fork, and bring to room temperature.
Place the cooled quinoa in a large bowl.
Add fruit, vegetables, feta and nuts to the quinoa.
For dressing, whisk olive oil, orange juice, and rice vinegar together in a small mixing bowl.
Add dressing to the salad and toss gently, until just combined.
Season with salt and pepper.
Cover and chill until ready to serve.

Good to know: This salad can be made a day ahead, it travels well, and will last 3 days refrigerated. Before cooking quinoa, the seeds must be rinsed to remove the saponin, a bitter resin-like coating. Make this 15-Minute Meal with the leftover quinoa from the Family Meal.

Did you try the 15 Minute Meal?
What do you think?

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Comments

Posted by paula on January 25, 2010 at 01:18 AM

Delicious! We love Quinoa with anything, but this was a particularly yummy combination of flavours.
Posted by Barbara Daly on February 09, 2010 at 04:07 PM

This is amazing! I skipped the onion and I think it probably lasted a little longer that way. I made it on a Monday evening and took it for lunch and/or snacks, the rest of the week. The flavours blended beautifully.