Citrus Quinoa Salad
This Citrus Quinoa Salad is perfect for your holiday table...or Tuesday night! It is easy to make, delicious and so festive! Gluten Free & Vegan
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
- 1 cup quinoa rinsed
- 3 cups watercress washed and torn (or spinach)
- 1 carrot peeled and shredded
- 1/2 cup dried cranberries
- 1 lime zested
- 1 orange zested
- 1/4 cup orange juice fresh squeezed
- 2 tablespoons lime juice fresh squeezed
- 2 tablespoons white balsamic vinegar or rice wine vinegar
- 1 shallot diced
- 2 cloves garlic minced
- 1 tablespoon maple syrup
- 1/4 cup olive oil
- 1/2 teaspoon sea salt
- 1/4 teaspoon ground black pepper
Combine rinsed quinoa and 1 1/2 cups water or broth in a saucepan. Bring to a simmering boil over medium.
Reduce to low, cover and cook for 25 minutes. Remove from heat and allow to sit for another 5 minutes. Cool slightly.
Meanwhile, preheat oven to 350 degrees.
Stir together vinegar and maple syrup in a small saucepan. Heat over medium-low until simmering, about 8 minutes.
Remove from heat and toss walnuts in the vinegar mixture.
Place on a baking sheet lined with parchment paper and bake for 10 minutes.
Combine watercress, carrot, cranberries, and zest in a large bowl. When quinoa is slightly cool toss with watercress mixture.
Combine orange juice, lime juice, shallot, garlic, agave nectar and vinegar in a small bowl. Add in olive oil in a steady stream. Season with salt and pepper.
Calories: 415kcal | Carbohydrates: 47g | Protein: 8g | Fat: 23g | Saturated Fat: 2g | Sodium: 214mg | Potassium: 455mg | Fiber: 5g | Sugar: 20g | Vitamin A: 2310IU | Vitamin C: 30.4mg | Calcium: 85mg | Iron: 2.2mg