Warm Quinoa Salad with Orange-Blossom Vinaigrette

Warm Quinoa Salad with Orange-Blossom Vinaigrette
Staff Writer
Quinoa Salad

Fig Restaurant

Quinoa Salad

A healthy salad from chef Ray Garcia, created in part for Fig Restaurant's collaboration with Exhale Spa (also located inside the Fairmont Miramar Hotel & Bungalows) in Los Angeles. After an invigorating workout, hungry fitness gurus order this salad to fuel up on protein and vegetables — now you can do the same at home. — Yasmin Fahr

Click here to see 10 Vegetarian Recipes.

Click here to see Quinoa: The Heart-Healthy Food with a Quirky Name.


For the orange-blossom vinaigrette:

In a saucepan over medium heat, reduce the orange juice by 1/3. Allow to cool.

When the orange juice has cooled, mix all the remaining ingredients for dressing together and set aside.

For the quinoa salad:

Heat the oven to 350 degrees.

In a saucepan, combine the quinoa with the vegetable stock and rosemary. Bring to a boil, then cover and simmer for about 15 minutes, or until all the liquid is absorbed. Let stand covered for 5 minutes, then fluff with a fork. Toss with a little olive oil and set aside and keep warm.

While the quinoa is cooking, place in the squash in a roasting pan and cook in the oven for 15 minutes or until fork tender.

Meanwhile, heat a pan over medium heat with a little olive oil. Sauté the apples, Swiss chard, and blanched beans until soft and tender, about 8-10 minutes. Lightly toast the almond slivers in a dry pan over medium-low heat for 1-2 minutes, shaking occasionally to avoid browning.

In a serving bowl, combine the roasted squash and sautéed ingredients with the quinoa and dress with the vinaigrette. Garnish with the toasted almond flakes and serve.


Calories per serving:

1,893 calories

Dietary restrictions:

High Fiber, Low Sodium Vegetarian, Dairy Free, Gluten Free, Wheat Free, Egg Free, Milk Free, Peanut Free, Soy Free, Fish Free, Shellfish Free, Pork Free, Alcohol Free, Kosher

Daily value:



  • Fat 132g 203%
  • Carbs 176g 59%
  • Saturated 18g 89%
  • Fiber 9g 36%
  • Trans 0g
  • Sugars 131g
  • Monounsaturated 94g
  • Polyunsaturated 16g
  • Protein 13g 26%
  • Sodium 108mg 5%
  • Calcium 154mg 15%
  • Magnesium 205mg 51%
  • Potassium 1,109mg 32%
  • Iron 6mg 33%
  • Zinc 3mg 18%
  • Phosphorus 374mg 53%
  • Vitamin A 270µg 30%
  • Vitamin C 81mg 136%
  • Thiamin (B1) 0mg 26%
  • Riboflavin (B2) 0mg 28%
  • Niacin (B3) 3mg 13%
  • Vitamin B6 0mg 24%
  • Folic Acid (B9) 162µg 41%
  • Vitamin D 0µg 0%
  • Vitamin E 23mg 117%
  • Vitamin K 316µg 395%
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