RECIPE: REC: Citrus Quinoa Salad

[ruthab]

Citrus Quinoa Salad

from Lighthearted Everyday Cooking by Anne Lindsay

“This South American grain, or tiny seed, is available at health food stores. It’s high in calcium, vitamins, protein and fibre. Its crunchy texture makes an interesting and pleasing base for a salad.”

1 c quinoa

1 c cucumber, diced (unpeeled)

½ c raisins or diced figs or dried apricots

½ c canned mandarin orange sections, drained & halved

¼ c sunflower seeds or toasted almonds

2 green onions, diced

2 T fresh coriander or parsley, chopped

Dressing:

1 tsp lemon or lime rind, grated

3 T lemon or lime juice

1 T sesame oil

1 tsp granulated sugar

¼ tsp ground cumin

¼ tsp ground coriander

Rinse quinoa under cold running water; drain. In saucepan, bring 2 cups water to boil; stir in quinoa. Reduce heat, cover and simmer for 15 minutes or until water is absorbed and quinoa is transparent; drain and let cool.

In salad bowl, combine quinoa, cucumber, figs, orange sections, sunflower seeds, onions and fresh coriander.

Dressing: In small bowl, mix lemon rind and juice, sesame oil, sugar, cumin and coriander; pour over salad and toss to mix. Serve immediately or cover and refrigerate for up to 3 days.

Makes 8 servings, about ½ cup each.

 

[buonappetito]

Yum, always looking for new quinoa recipes, thanks for posting this one!

 

[sylvia]

Quinoa Black Bean Salad

RECIPE: Quinoa Black Bean Salad -Wonderful as a side for Fajitas..

(Source for this recipe has been lost.)

1/3 cup quinoa
1 cup water
1 tsp olive oil
4 tsp fresh lime juice, or more, to taste
1/4 tsp groun cumin
1/4 tsp ground coriander
1 tbsp chopped fresh cilantro
2 tbps minced scallions
1 1/2 cups cooked black beans (15 oz can,drained)
2 cups diced tomatoes
1 cup diced peppers (red, grn, or yel or mix)
2 tsp minced fresh green chiles
salt & ground blk pepper to taste
lemon or lime wedges

1. Rinse the quinoa well in a sieve under cool, running water.
2. In a saucepan, bring water to a boil, add the quinoa, cover, and simmer on low heat, until all of the water is absorbed and the quinoa is tender, about 10-15 minutes. Allow to cool for 15 minutes.
3. In a small bowl, combine the oil, lime juice, cumin, coriander, cilantro & scallions. Stir in the beans, tomatoes, bell peppers, & chilies. Add the cooled quinoa, and salt & pepper to taste, and combine thoroughly. Refrigerate until ready to serve. Garnish with lemon or lime wedges &
some cilantro.

Yield: 4 side dish servings