Warm Quinoa Salad with Orange-Blossom Vinaigrette

Quinoa Salad
Fig Restaurant

Ingredients

For the orange-blossom vinaigrette:

  • 1 cup orange juice
  • ¾ cup orange blossom honey
  • ½ cup white balsamic vinegar
  • 1 cup olive oil

For the quinoa salad:

  • 3 ½ ounces red quinoa
  • 1 cup vegetable stock
  • 1 sprig rosemary
  • Olive oil
  • 2 ounces butternut squash, cut into ½-inch cubes
  • ½ Granny Smith apple, sliced and chopped into ½-inch pieces
  • 2 ounces Swiss chard, stems removed and cut into ½-inch strips
  • 2 ounces haricots verts, roughly chopped and blanched quickly in salted water
  • 1 ounce almond slivers, lightly toasted 

More Recipes

by Ray Garcia

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.

Directions

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.

Nutrition

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, Alcohol Free

Daily value:

95%

Servings:

2
  • Fat 264g 407%
  • Carbs 353g 118%
  • Saturated 36g 178%
  • Fiber 18g 71%
  • Trans 0g
  • Sugars 263g
  • Monounsaturated 188g
  • Polyunsaturated 33g
  • Protein 26g 52%
  • Sodium 217mg 9%
  • Calcium 310mg 31%
  • Magnesium 411mg 103%
  • Potassium 2,211mg 63%
  • Iron 12mg 66%
  • Zinc 5mg 35%
  • Phosphorus 747mg 107%
  • Vitamin A 537µg 60%
  • Vitamin C 163mg 271%
  • Thiamin (B1) 1mg 52%
  • Riboflavin (B2) 1mg 57%
  • Niacin (B3) 5mg 27%
  • Vitamin B6 1mg 49%
  • Folic Acid (B9) 325µg 81%
  • Vitamin D 0µg 0%
  • Vitamin E 47mg 235%
  • Vitamin K 631µg 788%
See detailed nutritional info Have a question about nutritional data? Let us know.
Rate this Recipe

2 ratings

Bring your favorite dish to our table

Join the Daily Meal's Community and Share your Thoughts

The Daily Meal Editors and Community Say...