Quinoa Citrus Salad
Portion Size: ½ cup
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 2 cups quinoa | Uncooked |
| 2 cups low sodium broth | |
| 2 cups water | |
| ½ cup fresh orange juice | |
| 2 tablespoons lemon juice | |
| 2 tablespoons oil | |
| ½ teaspoon Dijon mustard | |
| 3 teaspoons honey | |
| 1 tablespoon curry powder | |
| 3 tablespoons red onion | Washed and minced |
| ½ cup golden raisins | |
| ½ cup toasted sliced almond | |
| ½ teaspoon salt |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | Bring the quinoa, vegetable broth and water to a boil in a saucepan over high heat. | |
| 2 | Reduce heat to medium-low, cover and simmer until the quinoa is tender, and the water has been absorbed, about 15 to 20 minutes. | |
| 3 | While the quinoa is cooking, prepare the dressing by whisking together the orange juice, lemon juice, olive oil, mustard, honey and curry powder in a mixing bowl. | |
| 4 | Stir in the cooked quinoa, red onion and raisins, season to taste with sea salt. Cover, and chill in refrigerator until cold. | |
| 5 | Stir in half of the toasted almonds immediately before serving. | |
| 6 | Sprinkle the remaining almonds over top to serve. |
Posted in Side Dish, Starch Side Recipes
