The quinoa cooks in a combination of orange juice and water, which infuses it with lovely flavor.
Quinoa, Almond and Orange Salad
1 cup quinoa
1 cup plus 1 tablespoon orange juice, divided
1/4 cup slivered almonds
1 large orange, peeled and cut into membrane-free segments
1 teaspoon orange zest
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander
2 tablespoons extra virgin olive oil
1/4 cup cilantro (or parsley), chopped
1. Rinse the quinoa in a fine mesh sieve under cold running water (if not pre-rinsed). Drain and combine with 1 cup water and 1 cup of the orange juice in a saucepan. Bring to a boil; immediately reduce heat, cover and simmer until all the liquid is absorbed, about 15 minutes.
2. Meanwhile, place the almonds in a dry skillet over medium heat and cook, stirring occasionally, until the almonds become fragrant and very lightly colored. Transfer to a plate. With the pan off the heat, add the remaining 1 tablespoon orange juice, cumin, coriander, salt and olive oil. Whisk thoroughly and stir in the orange segments.
3. Combine the quinoa, oranges and dressing, toasted nuts and cilantro and serve warm or at room temperature.
Makes 4 servings
Nutritional analysis per serving: 267 calories, 7 g protein, 4 g fiber, 10 g fat, 1 g dat fat, 294 mg sodium