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Quinoa Salad with Dried Cranberries and Apricots

By
Daphna Rabinovitch
Photography by
Joe Kim
Fruity flavours marry exceptionally well with the graininess of the quinoa.

Ingredients

  • 3/4 cup  (175 mL)  quinoa
  • 1/3 cup  (75 mL)  dried cranberries
  • 1/3 cup  (75 mL)  chopped dried apricots
  • 6 green onions, chopped
  • 1/4 tsp  (1 mL)  each salt and pepper
  • Citrus Ginger Vinaigrette:
  • 1 tbsp  (15 mL)  grated orange zest
  • 2 tbsp  (30 mL)  fresh orange juice
  • 2 tbsp  (30 mL)  fresh lemon juice
  • 1 tsp  (5 mL)  grated fresh ginger
  • 1/4 cup  (60 mL)  extra-virgin olive oil
  • Pinch each salt and pepper

Preparation

1. Using fine-mesh sieve, rinse quinoa well (if the quinoa isn't pre-rinsed). In small saucepan, combine quinoa with 1-1/2 cups/375 mL water; bring to a boil. Reduce heat, cover and simmer until quinoa is translucent and all of the water has been absorbed, about 18 minutes.

2. Remove pan from heat; with fork, fluff quinoa. Gently stir in cranberries, apricots, onions, salt and pepper. Let cool for 20 minutes; cover with plastic wrap and refrigerate for 1 hour or up to 24 hours.

3. For the vinaigrette, whisk together orange zest, orange juice, lemon juice and ginger. In thin steady stream, gradually whisk in oil. Whisk in salt and pepper.

4. Gently toss salad with vinaigrette until well coated.

Tip: In late summer, substitute about 2 cups/500 mL wild or cultivated blueberries for the dried cranberries and apricots. 

If dealing with a food allergy, intolerance or sensitivity or special dietary needs for a medical condition, always check the label of processed foods (including spices and condiments) to ensure that they’re free of potentially harmful ingredients. If you have any doubt about a product’s ingredients, contact the manufacturer.
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Source

FreshJuice.ca, July 2012

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