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Spiced Quinoa Salad with Citrus Vinaigrette

We have included optional additions for the quinoa, which provide great flavors, a texture contrast and a boost of nutrients. 

  • Author: Leslie Myers
  • Prep Time: 10 min
  • Cook Time: 25 min
  • Total Time: 35 minutes
  • Yield: 1.5 cups quinoa (4-6 servings)

Ingredients

Ingredients

  • 1 tsp minced Garlic
  • 1 Cup Quinoa
  • 2 Cup Water
  • 1 tsp Cumin
  • 1 tsp Cinnamon
  • 1  tsp Turmeric
  • ½ tsp Oregano 
  • 1/2 tsp Black Pepper
  • 1/2 tsp Sea Salt
  • ½ tsp chili flakes, optional

Additions 

  • 2 Tbsp Olive Oil
  • 2 Tsp Apple Cider Vinegar
  • 2 tsp Honey
  • 2 tsp Lemon Zest
  • 2 tsp Orange Zest 
  • 1 Cup Diced Celery
  • ½ Chopped Parsley
  • 1 Cup Spinach Leaves
  • 1 Cup thinly sliced Cabbage
  • ¼ Cup Dark Raisins
  • ½ Cup Roasted, Chopped Pecans or Almonds
  • Sea Salt and Pepper to taste

Instructions

Preparation  

  • Use oven-proof pot and lid  
  • Preheat oven to 350 degrees 
  • Place the “Ingredients” into an oven-proof pot and cook over medium-high heat. Stir lightly several times. Bring the quinoa to a boil and then turn off the burner
  • When water comes to a boil, turn off the heat
  • Place the lid onto the pot and place into the preheated oven 
  • Cook 25 minutes, or until quinoa absorbs all of the liquid
  • Remove the pot from the oven. Remove the lid and cool the quinoa by placing it into another bowl
  • When the quinoa is cool, add the olive oil, vinegar, honey, lemon and orange zest.  Fold in the remaining ingredients and season with sea salt and pepper
  • Add nuts just before serving to keep them crunchy!