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Red Quinoa and Citrus Salad

Red Quinoa and Citrus Salad
PREP TIME
20 min
COOK TIME
15 min
YIELDS
4 - 6 servings

Enjoy this bright and fresh addition to your dinner table.

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Ingredients

¾
cup red quinoa
Juice of 3 limes (about ⅓ cup)
2
tsp agave nectar
1
jalapeno, seeded and minced
½
tsp minced garlic
¼
tsp ground cumin
cup canola oil
½
cup plus 2 tablespoons chopped fresh cilantro
½
tsp lime zest
Kosher salt
cup Cara Cara or navel orange segments, pith removed (see Cook's Note)
½
cup ¼-inch-diced peeled and trimmed jicama
¼
cup ¼-inch-diced red onion
½
cup toasted, sliced almonds, plus extra for garnish
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Directions

Step 1

Rinse the quinoa in a strainer several times with cold water. Bring 1 1/4 cups water to boil in a medium saucepot with a tightly fitted lid. Add the quinoa, cover and simmer until the grains display a thread-like spiral and the water is fully absorbed, about 15 minutes. Remove from the heat and let stand, undisturbed, for 5 minutes. Fluff with two forks and transfer to a large glass mixing bowl to cool. Set aside.

Step 2

Combine the lime juice, agave nectar, jalapeno, garlic and cumin in a glass mixing bowl, whisking briskly. Drizzle in the oil slowly, continuing to whisk. Once the vinaigrette is smooth and slightly thickened, whisk in the 1/2 cup cilantro and the lime zest. Season with salt.

Step 3

Place the oranges, jicama, onions, almonds and remaining 2 tablespoons cilantro in a medium mixing bowl. Pour in about half of the cilantro lime vinaigrette and gently toss. Fold into the quinoa. Drizzle in the remaining vinaigrette, and toss to combine thoroughly. Season with salt.

Step 4

Transfer the quinoa salad to a large serving bowl, garnish with almonds and serve immediately.

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