Quinoa Salad With Orange Cumin Vinaigrette Recipes

Steps:

• Bring the quinoa and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the quinoa is tender and the water has been absorbed, about 15 to 20 minutes. Scrape the cooked quinoa into a large bowl and refrigerate until cold, about 1 hour.
• Place the vinegar, salt, pepper, lemon juice, and mustard into a blender. Drizzle in the oil while blending at high speed until the dressing is thick.
• Add the cucumbers, bell pepper, red onion, tomato, and olives to the bowl with the quinoa. Pour the dressing overtop and gently fold until evenly mixed.

Steps:

• Place Dijon mustard, orange zest, cumin, red pepper flakes, orange juice, rice wine vinegar, and olive oil into a jar with a screw top. Add salt and pepper to taste.
• Cover jar and shake vigorously for 2 minutes to form temporary emulsion.

Steps:

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

Steps:

• Toast almonds 4 to 5 minutes in dry skillet or toaster oven, or until pale brown and fragrant, stirring often.
• Bring 2 cups water to a boil in medium saucepan. Add quinoa and salt, reduce heat to medium-low and simmer 15 minutes, or until tender and almost all water is absorbed. Drain, then transfer to large bowl. Toss with apricots and raisins.
• Whisk together orange juice, shallot, parsley, cilantro, mint, orange zest, cumin, and coriander. Whisk in oil. Pour dressing over quinoa, and toss to coat. Garnish with orange slices and toasted almonds.

Steps:

• Mince garlic and mash to a paste with 1/4 teaspoon salt, then whisk together with orange and lime juices, shallot, honey, cumin, and remaining 1/4 teaspoon salt.
• Add oil in a slow stream, whisking until well blended, and whisk in pepper.

Steps:

• Combine beets, fennel, orange slices or medallions, mint and cilantro in a large salad bowl.
• Whisk together lemon or lime juice, sugar, cumin, salt, optional garlic and olive oil. Toss with the salad and serve.