Rainbow Quinoa Salad with Citrus Vinaigrette

Rainbow Quinoa Salad with Citrus Vinaigrette.  Made without Salt, Oil, or Sugar!! Find out how at www.LipstickandBerries.com

Chances are if you’re into health food you’ve heard of (and probably initially mispronounced) the magical little grain called Quinoa. But while most people think of quinoa as a grain or cereal, it is technically a “pseudo cereal” with more in common with beetroots or spinach than any whole wheat grain.

Grown in South America, around Peru, Bolivia, and Columbia, Quinoa is perfectly suited to mix with the tangy and sweet citrus fruits in this salad. When I eat this, I get the dual satisfaction of eating a “grain” while not worrying about any gluten intolerant tendencies.  I also get my protein fix because 1 cup has approximately 20 grams of protein!
This dish could be considered the perfect meal because of the fat from the avocado, the protein from the quinoa and all the fiber and antioxidants from the citrus fruits and goji berries!
*Did You Know?*The Food and Agricultural Organization of the United Nations (FAO) has officially declared that the year 2013 be recognized as “The International Year of the Quinoa.”

Ingredients

1 Cup Rainbow Quinoa

4 Dried Apricots

4 Dried Figs

2 Tablespoons Raisins (or cranberries, but this will add sugar)

1 Tablespoon Raw Sunflower Seeds, unsalted

1 Tablespoon Goji Berries

2 Scallions (white & green parts only, thinly sliced)

2 Tablespoons Macadamia Nuts, coarsely chopped

1 Avocado, chunked

1 Orange

1 Lemon

1/4 Teaspoon Mrs. Dash Salt Free seasoning

1/4 Teaspoon Ground Tumeric

1/4 Teaspoon Cumin

1/4 Teaspoon Coriander

1/4 Teaspoon Paprika 

Black pepper

Directions

Dressing:

1.  In a small mixing bowl,  zest one  lemon and one orange.

2.  Add juice of 1/2 orange. (Cut other half into small chunks and reserve for salad)

3.  Add juice of 1/2 lemon.

4.  Add all seasonings and whisk together.

Salad:

1. Cook quinoa according to directions, and set aside to cool.

2. Soak the dried fruit and goji berries in warm water for 5 minutes.

3. Add the sunflower seeds, scallions, half of orange chunks, nuts, and soaked fruit to the cooled quinoa.

4. Chill and add avocado right before serving.

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Comments

  1. Just made this recipe tonight. It’s delicious!!! I chopped the apricots and figs into small chunks so that I would get some in every bite. Absolutely fabulous! Thank you, Ashley! 🙂

    • Oh Sarah, I am so excited you tried this! Even happier that you loved it!! I also like to chop my dried fruit tiny so that it’s each bite! Yum. Thank you for letting me know what you thought! That means a lot 🙂
      Peace, Love, & Berries
      Ashley

Trackbacks

  1. […] coriander contain oils that are effective in helping detoxify the liver and aid in digestion.  My Rainbow Quinoa Salad with Citrus Vinaigrette contains all these delicious […]

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