My writing group has several vegan and/or gluten-free members. This red quinoa salad was a hit with just about everybody. The navel oranges are ripe on our tree, just in time to add to this healthy salad. —Lizthechef
12-ounce box of red quinoa
low sodium vegetable stock
fruity olive oil
Meyer lemon juice - or any fresh lemon juice
ground white pepper
navel oranges, peeled and cut into sections
shelled pistachio nuts
flat-leaved parsley, chopped
orange and lemon zest curls (optional garnish)
In This Recipe
Heat the stock in a medium-sized saucepan until it boils. Add the quinoa, cover and reduce heat to low and cook for 20 minutes, until all the stock has been absorbed. Remove from heat and allow the cooked quinoa to "rest", covered, while you prepare the vinaigrette.
Whisk together in a small bowl the olive oil, lemon juice, cumin, orange zest, salt and pepper.
Spoon the cooked quinoa into a bowl, add the vinaigrette and toss.
Add the orange sections, pistachios and parsley. Toss. Add garnish and serve.