Orange Quinoa Salad
- 1 ⅓ cups uncooked red quinoa
- 2 ¾ cups chicken broth
- ¼ cup fresh orange juice
- 2 Tbsp. extra virgin olive oil
- 1 ½ Tbsp. low-fat buttermilk
- 2 tsp. honey
- ½ tsp. salt
- ⅛ tsp. ground black pepper
- 1 cup thinly sliced green onions
- 1 cup sweetened dried cranberries
- ⅓ cup chopped fresh parsley
- 3 Tbsp. sliced almonds, toasted
Directions1. In a medium saucepan, combine quinoa and chicken broth. Bring to a boil 1. cover and simmer until broth is absorbed, about 15 minutes. Remove from heat and allow quinoa to cool to room temperature. 1. To prepare dressing, whisk together orange juice, olive oil, buttermilk, honey, salt and pepper. Set aside. 1. Transfer cooled quinoa to a large bowl. Stir in dressing, onions, cranberries, parsley and almonds. Cover and chill until ready to serve.
For vegetarian: Use vegetable broth in place of chicken broth.
Calories 220, Total Fat 7g (Saturated 0.5g, Trans 0g), Cholesterol 0mg, Sodium 210mg, Total Carbohydrate 39g (Dietary Fiber 9g, Sugars 14g), Protein 5g, Vitamin A 6%, Vitamin C 15%, Calcium 2%, Iron 2% *Nutritional values are an approximation. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.
Serves: 8 servingsGluten Free Summer American Vegetarian Winter Fall Spring Side Dish Thanksgiving Christmas Easter Salad