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Prep time
20 minutes
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Cook time
20 minutes
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Serves
5
Author Notes
A simple salad, flavorful, bright and good for you. A perfect side for a grilled item or an easy make ahead lunch for the busy week. I use O Olive Oil and Vinegar brand Orange Blossom Vinegar for this salad in my home, any good quality Champagne vinegar will work well. —Small Batch
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Ingredients
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1 cup
Sprouted Quinoa
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1
Small Sweet Onion, small diced
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1 tablespoon
Olive Oil
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1/2 cup
Dried Apricot, small diced
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1/2 cup
Roasted Salted Shelled Pistachios, chopped
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2 tablespoons
Parsley, minced
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1
Blood Orange, or any common orange out of season
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1 tablespoon
Orange Blossom Vinegar or good quality Champagne Vinegar
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2 tablespoons
Extra Virgin Olive Oil
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1/2 teaspoon
Dijon Mustard
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1/2 teaspoon
Honey
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2 teaspoons
Salt
Directions
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Rinse the sprouted quinoa. Bring 2 cups of water to a boil with 1/4 teaspoon salt. Add the sprouted quinoa, stir, bring to a simmer, cover and cook over low for 20 minutes, until all of the water is absorbed. Spread into a thin layer on a plate to cool.
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Sauté the onion in the olive oil until translucent. Set aside too cool.
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Segment and dice the blood orange, saving any juices that may accumulate. Mix the blood orange with the vinegar, extra virgin olive oil, mustard, honey and remaining salt to make a vinaigrette. Mix well.
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Combine the cooled quinoa, onion, apricot, pistachio, parsley and the blood orange vinaigrette. Season with additional salt and freshly cracked pepper to taste.
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