STITCH LINES...... Ramblings on life as a quilter, stitcher, traveler, photographer, gardener and lover of books, cats and fine chocolate....

Sunday, May 26, 2013

Citrus Quinoa Salad

Today for you, a new recipe. It's new to me too and has gone right into my "Favourites" file! This past Tuesday evening was our final Guild meeting until the fall, and we always end with a Potluck dinner. Each year it is obvious that we have many good cooks in our group!  The tables always overflow with tempting dishes and this year was no exception. One dish that was a real hit at our table was a Citrus Quinoa Salad, made by Ann P. so I got the recipe from her and made it this weekend. I think I could easily eat the entire recipe by myself, it is sooo yummy! (Please know I am trying to exercise restraint, but it is tough!!)
If you are not yet familiar with quinoa, (pronounced KEEN-wah) it is a grain-like crop grown mainly for its edible seeds. It originated in the Andean region of South America. Because it contains all the essential amino acids, it is a complete protein and also is a good source of calcium, phosphorus, magnesium, iron and fiber. It is low fat, gluten-free and cholesterol-free. Not only tasty but good for you too!!

Citrus Quinoa Salad

1 cup uncooked quinoa
1/2 cup chopped dried apricots
1/3 cup dried cranberries
6 green onions. chopped
1/2 cup chopped Italian parsley
1/3 cup toasted slivered almonds
salt and pepper to taste

Citrus Vinaigrette

2 Tblsp. freshly squeezed orange juice
2 Tblsp. freshly squeezed lemon juice
1 Tblsp. grated orange rind
2 teaspoons grated lemon rind
1 Tblsp. freshly grated ginger
1/4 cup extra virgin olive oil
1 teaspoon sugar
pinch of salt and pepper, or to taste

Rinse quinoa well. Bring 2 cups water to a boil, add quinoa and cook about 14 minutes, until translucent. (Follow pkg. directions.) Remove from heat, drain any remaining water, and fluff with fork. Gently stir in apricots, cranberries, onions, parsley, salt and pepper. Let cool. Cover with plastic wrap and refrigerate for up to 12 hours. Combine vinaigrette ingredients, pour over salad and stir in almonds. Serve.

You KNOW what we're having for supper ... accompanied by some shrimp, and Rhubarb Upside Down Cake for dessert...


"Your diet is a bank account. Good food choices are good investments." ~ Bethenny Frankel


GailM. said...

OMG, I had that at the pot luck too. It was delicious. I'm glad you posted the recipe. I'm going right out tomorrow to get some Quinoa. Can't wait. My mouth is watering for it again.

Jackie said...

Thank you, I am printing this off, I am always looking for a good recipe for Quinoa....

Pamela Gordon said...

It really sounds good Linda and it is so colourful too. Our daughter makes a quinoa salad with garden veggies in it. I bought the quinoa months ago but never tried it yet. Thanks for the recipe.

Melissa said...

Thank you for that recipe. It sounds perfect for the summer!

Lee said...

Good timing! I just used quinoa for the first time last week and have been looking for good recipes.

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