Gluten-Free Honey-Soaked Cilantro Quinoa

Gluten-Free Honey-Soaked Cilantro Quinoa
Staff Writer
Gluten-Free Honey-Soaked Cilantro Quinoa
Amie Valpone

Gluten-Free Honey-Soaked Cilantro Quinoa

Let’s clean out our pantries, shall we? And while we’re at it, let’s toss all that summer-fresh cilantro and sweet, ripe oranges into the mix, as well. If you’re anything like me, you’ve got a whole pantry full of quinoa. And a whole binder full of quinoa recipes.

I’ve been using quinoa so much lately and I thought I’d take a break from the oven and let a little bit of summer back into my life by whipping up a sweet quinoa salad.

See all quinoa recipes.

Click here to see Gluten-Free Recipes That Actually Taste Good.

4
Servings
225
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1 1/2 Cup quinoa
  • 1 Tablespoon honey
  • 1/3 Cup cilantro, chopped finely
  • 1/3 Cup peanuts
  • Juice of 1 orange
  • 2 Tablespoons orange zest
  • 2 scallions, sliced thinly
  • 1/4 Teaspoon sea salt
  • 1/4 Teaspoon freshly ground white pepper

Directions

Cook the quinoa according to the package directions. Remove from the heat and immediately transfer to a large bowl. Add the honey and gently toss to combine. Set aside to soak, covered, for 10 minutes. Mix in the remaining ingredients. Transfer to serving bowls. Serve warm or chilled. Enjoy.

Nutritional Facts

Total Fat
10g
14%
Sugar
12g
13%
Saturated Fat
3g
13%
Cholesterol
4mg
1%
Carbohydrate, by difference
28g
22%
Protein
7g
15%
Vitamin A, RAE
62µg
9%
Vitamin C, total ascorbic acid
6mg
8%
Vitamin K (phylloquinone)
52µg
58%
Calcium, Ca
78mg
8%
Choline, total
10mg
2%
Fiber, total dietary
5g
20%
Folate, total
26µg
7%
Iron, Fe
2mg
11%
Magnesium, Mg
24mg
8%
Niacin
1mg
7%
Phosphorus, P
57mg
8%
Selenium, Se
2µg
4%
Sodium, Na
199mg
13%
Water
16g
1%
Zinc, Zn
1mg
13%

Honey Shopping Tip

As an alternative to sugary, salty, processed foods, try shopping for fruits and vegetables that are in season.

Honey Cooking Tip

For a healthier alternative, substitute honey or molasses for sugar in baking recipes, and use a 3:1 blend of canola oil to olive oil instead of butter when cooking over the flame.