Quinoa orange ginger salad
Pair quinoa with citrus flavors for a fresh, spring salad.
This recipe is from the book You Can Trust a Skinny Cook by Allison Fishman which I’m really enjoying. I loved this salad along with many other dishes including the tabouli. This is not a diet book; it’s a book filled with delicious and healthy, whole food recipes.Skip to next paragraph
Three Many Cooks
Veteran cookbook author, Pam Anderson, and daughters, Maggy and Sharon, believe that just about anything worth being part of happens in the kitchen. Each week they share their thoughts about recipes, cooking, eating, and anything that comes with it (which in their world, is just about everything). There are three cooks in their kitchen. Sometimes that’s too many, but usually it’s just right.
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Quinoa Orange Ginger Salad
3/4 cup dried quinoa
1-1/2 cups boiling water
1 cup freshly chopped parsley
Grated zest of 1 seedless orange, plus orange sections, roughly chopped
Grated zest of 1 lemon, plus 1 tablespoon lemon juice
2 tablespoons pine nuts, toasted
1 scallion, green and white parts thinly sliced
1 teaspoon grated fresh ginger
1 tablespoon olive oil
1 teaspoon kosher salt
Add the quinoa to a medium pot and cover with the water. Bring to a simmer, cover, reduce the heat to medium-low, and simmer until you can see the opaque ring of the grain, 15 minutes. Let the quinoa steam in the covered pot, off the heat, until all the water is absorbed, 10 to 15 minutes.
Meanwhile, in a large bowl, combine the parsley, chopped orange, orange and lemon zests, lemon juice, pine nuts, scallion, ginger, olive oil, and salt. Toss to combine.
Add the cooked quinoa to the dressing and mix well. Serve chilled or at room temperature.
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Maggy Keets blogs with her mother and sister at Three Many Cooks.
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