Quinoa Pilaf with Citrus-Soy Dressing

January  8, 2013
  • Serves 4-6
  • Citrus-Soy Dressing
  • 1/2 cup extra-virgin olive oil
  • 1/4 cup fresh orange juice
  • 3 tablespoons fresh lemon juice (about 1 lemon)
  • 2 tablespoons low-sodium tamari soy sauce
  • 1 tablespoon raw honey
  • sea salt and freshly ground black pepper
  • Quinoa Pilaf
  • 1 cup cooked quinoa (or brown rice)
  • 2 cups water
  • 1 pinch sea salt
  • 1 bunch asparagus or broccoli
  • 1 cup slivered almonds
  • 1 cup grated carrots
  • zest of 1 lemon
In This Recipe
  1. Snap off ends of asparagus spears and cut into 2-inch pieces.
  2. Steam asparagus or broccoli until still bright green and crisp-tender, about 5 minutes.
  3. Toast almonds on a baking sheet in oven or toaster until lightly browned.
  4. Make Citrus Dressing: whisk together olive oil, orange juice, lemon juice, soy sauce, honey, and salt and pepper.
  5. Grate carrots and lemon zest.
  6. Place quinoa, asparagus or broccoli, toasted almonds, zest of 1 lemon, 1 cup of shredded carrots in a large serving bowl. Pour dressing over the pilaf and gently toss.

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