Warm Quinoa Salad with Orange-Blossom Vinaigrette

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.

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