Bowl of Spiced Quinoa Salad with Citrus Vinaigrette
  • Easy
  • 35 Minutes
  • Serves 6

Nutrition Per Serving

  • Calories: 235
  • Fat: 10.6g (Saturated Fat: 1.2g)
  • Carbohydrates: 30.7g
  • Fiber: 4.8g
  • Sugar: 7.1g
  • Protein: 6.7g
  • Sodium: 189mg

Download Recipe

Ingredients

  • 1 tsp minced garlic
  • 1 cup quinoa
  • 2 cup water
  • 1 tsp cumin
  • 1 tsp cinnamon
  • 1 tsp turmeric
  • ½ tsp oregano
  • ½ tsp black pepper
  • ½ tsp sea salt
  • ½ tsp chili flakes, optional
  • Optional Add Ins
  • Note: Add nuts just before serving to keep them crunchy!
  • 3 Tbsp cold pressed extra virgin olive oil
  • 1 Tbsp apple cider vinegar
  • 2 tsp honey or maple syrup
  • Juice of 1 lemon plus 1 tsp lemon zest
  • 2 tsp orange zest
  • 1 cup julienned red cabbage
  • 1 cup grapes, cut in half
  • ¼ cup chopped flat leaf (Italian) parsley
  • Spinach leaves
  • 2 green onions, thinly sliced
  • Cooked chicken
  • ¼ cup chopped almonds (raw, toasted or smoked)
  • Cooked sweet potato cubes
  • Pomegranate seeds
  • Thinly sliced celery
  • Grated carrots
  • Garbanzo beans
  • A small amount of dried fruit

Directions

  1. Preheat oven to 350° F.
  2. Place the “Ingredients” into an oven-proof pot and cook over medium-high heat, stirring lightly several times. Bring the quinoa to a boil and then turn off the heat.
  3. Place an oven safe lid onto the pot and place into the preheated oven. Cook 25 minutes, or until the quinoa absorbs all of the liquid.
  4. Remove the pot from the oven, remove the lid, and cool the quinoa by placing it into a bowl.
  5. When the quinoa is cool, add the olive oil, vinegar, honey/maple syrup, lemon juice, lemon zest and orange zest.
  6. Fold in the remaining “Add Ins” and season with sea salt and pepper, if desired.