Warm Quinoa Salad with Orange-Blossom Vinaigrette Recipe


Nutrition

Cal/Serving: 1,891
Daily Value: 95%
Servings: 2

High-Fiber, Low-Sodium
Vegetarian, Dairy-Free, Gluten-Free, Wheat-Free
Fat132g203%
Saturated18g89%
Trans0g0%
Carbs177g59%
Fiber9g36%
Sugars132g0%
Protein13g26%
Sodium108mg5%
Calcium154mg15%
Magnesium205mg51%
Potassium1104mg32%
Iron6mg33%
Zinc3mg18%
Vitamin A5296IU106%
Vitamin C84mg139%
Thiamin (B1)0mg26%
Riboflavin (B2)0mg26%
Niacin (B3)3mg13%
Vitamin B60mg24%
Folic Acid (B9)163µg41%
Vitamin D0µg0%
Vitamin E24mg118%
Vitamin K316µg395%
Fatty acids, total monounsaturated94g0%
Fatty acids, total polyunsaturated16g0%
Have a question about the nutrition data? Let us know.

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Quinoa Salad
Fig Restaurant

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.

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Ratings4

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 

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.

Recipe Details

Servings: 2

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