Sunshine quinoa salad

Classified by the United Nations as a supercrop, quinoa can play an important role in our vegan diet. Quinoa contains a balanced set of essential amino acids, is a good source of dietary fiber and phosphorus and is high in magnesium and iron.

This salad is an adaptation of a recipe that was on fatfree.com. Submitted in 1999 by joy’s diner.

Serving Size: 4

Ingredients:

• 3 oranges, peeled, segmented, and cut into bite-sized pieces
• 1 cup baby carrots, sliced thin
• 2 cups cooked quinoa
• 1/4 cup salad dressing
• 3 tbs. fresh lime juice
• 1/4 cup fresh mint, chopped
• lettuce leaves

for the dressing:

• 2 tbs. olive oil
• 3 tbs. orange juice
• 2 tsp. grainy mustard
• 1 tbs. corn syrup or maple syrup

Directions:

1. Wash the quinoa in a sieve using cold water. Wash it well, as during storage it gets an oily coating which tastes bitter.
2. Put the washed quinoa in a small pan. Cover with water and cook until soft, about 10 minutes.
3. Meanwhile, peel and finely slice the baby carrots.
4. Chop the mint and make the salad dressing.
5. When the quinoa is cooked, drain and place in a serving bow.
6. Put the quinoa in the refrigerator to cool down.
7. After 10 minutes- half an hour the quinoa is cool and you can add all the ingredients together.
8. Mix well and return to the refrigerator to season.
9. Serve the salad on a bed of lettuce, or alternatively in orange cups with a garnish of mint leaves.

Notes:

You could also use canned mandarin oranges as an alternative. They are milder than the fresh oranges but quicker when short of time.

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This entry was posted on Thursday, February 22nd, 2007 at 2:22 pm and is filed under Orange, Quinoa, Salads. You can follow any responses to this entry through the RSS 2.0 feed.

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