Orange-Scented Quinoa Salad With Almonds, Cilantro and Cucumber - prepared by Sarah Nelson, RD, LD, Hamilton Hy-Vee Dietitian, Certified Health Coach
serves 4, 1 ½ cup portions
All you need:
• 1 ¼ cup orange juice, divided
• 1 cup water
• ½ teaspoon salt, divided
• 1 teaspoon ground coriander
• ¼ teaspoon ground cinnamon
• ¼ teaspoon black pepper, divided
• 1 cup uncooked quinoa
• ¼ cup sweetened dried cranberries
• ¼ cup sliced almonds
• 1 ½ cups chopped, cooked chicken breast
• 1 cup chopped cucumber
• 1/3 cup chopped red onion
• 3 tablespoons chopped fresh cilantro
• 1 tablespoon fresh lime juice
• 2 teaspoons Dijon mustard
• 1 ½ tablespoons extra virgin olive oil
All you do:
1. Combine 1 cup orange juice, water, ¼ teaspoon salt, coriander, cinnamon, and 1/8 teaspoon pepper in a saucepan, bring to a boil. Add quinoa, bring to a boil, cover, cook over medium heat 12 minutes or until liquid is absorbed. Add cranberries. Cover, let stand 15 minutes; fluff with a fork. Transfer quinoa mixture to a large bowl.
2. Heat a small skillet over medium heat. Add nuts; cook 3 minutes or until toasted, stir frequently. Add nuts, chicken, cucumber, onion & cilantro to quinoa; toss.
3. Combine remaining ¼ cup orange juice, ¼ teaspoon salt, 1/8 teaspoon pepper, lime juice, and mustard, stirring with a whisk. Gradually add oil to juice mixture, stirring constantly with a whisk. Drizzle juice mixture over quinoa mixture, tossing to coat.
