- Savory Palate Blog - http://www.carolfenstercooks.com -

Red Quinoa Salad for National Nutrition Month

Red Quinoa Salad

By Carol Fenster©

Red quinoa is much more colorful than white quinoa and—along with the vibrant colors from the beets and Clementines—is a stunning dish, especially when made with dark green spinach for a lovely color contrast.

SALAD

1 ¾ cup vegetable broth or low-sodium chicken broth

1 cup red quinoa

¼ teaspoon salt

2 small Clementines or 1 medium orange, some segments reserved for garnish

½ can (14-ounce) shoestring beets, thoroughly drained

Seeds from 1 pomegranate (about ½ to ¾ cup), reserve some for garnish

½ cup raisins or dried cranberries

1 cup baby spinach or arugula, washed and patted dry

½ cup slivered almonds (optional)

2 tablespoons chopped fresh parsley or cilantro, plus 1 tablespoon for garnish

DRESSING

[1/4] cup freshly-squeezed orange juice

2 tablespoons sherry vinegar

1 medium garlic clove, minced

[1/4] teaspoon sea salt

1/8 teaspoon freshly ground black pepper

2 tablespoons extra-virgin olive oil

[1] In large saucepan, bring broth to boil high heat. Add quinoa and salt and cook, covered, until broth is absorbed, about 20 minutes. Transfer quinoa to large bowl; drain any excess broth.

[2] Grate the Clementine (or orange) to yield two teaspoons zest and add to quinoa, then cut Clementine into segments and add to quinoa.  Add the beets, pomegranate seeds, raisins, spinach, almonds, and 2 tablespoons of parsley. Toss to combine thoroughly

[3] Make dressing: In small bowl or glass jar, whisk together orange juice, vinegar, garlic, salt, and pepper until blended. Slowly whisk in oil in thin stream until well combined. Add enough dressing to quinoa to coat thoroughly and serve, either in large bowl or large platter, garnished with remaining Clementine segments, pomegranate seeds, and parsley.  Serves 4 as a main dish; 6 as a side dish

Calories:  310; 11g protein; 13g fat, 4g fiber; 42g carbohydrates; 360mg sodium; 0 mg cholesterol