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
Preparation
  • 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.