Best 5 Orange Quinoa Salad Recipes

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 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.

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.

CRANBERRY ORANGE QUINOA SALAD

Steps:

• Bring to boil: 2 cup water When water is boiling, transfer rinsed quinoa and return to boil.Cover, reduce heat to low and continue to cook until the water is gone and quinoa is cooked, about 12-15 minutes. Wash, remove from stems and finely chop: 2 large leaves of kale Pulse in a food processor to coarsely chop: 2 cup cranberries, fresh 2 TBS extra-virgin olive oil 1 tsp honey When quinoa is done, transfer to a mixing bowl and mix with chopped kale. Allow to cool to room temperature. Stir in with the quinoa: 2 TBS orange zest , grated Peel and coarsely chop: 6 small oranges When quinoa is cooled completely, gently stir in the oranges and cranberry mixture. Stir in: 1/4 cup mixed nuts 1/4 cup pomegranate arils 1/4 cup mint, fresh , chopped Cover and refrigerate until ready to serve.