Originally posted in "Quinoa orange ginger salad" by Maggy Keet.
This recipe is from the book "You Can Trust a Skinny Cook" by Allison Fishman
Quinoa Orange Ginger Salad
Serves 6
3/4 cup dried quinoa
1-1/2 cups boiling water
1 cup freshly chopped parsley
Grated zest of 1 seedless orange, plus orange sections, roughly chopped
Grated zest of 1 lemon, plus 1 tablespoon lemon juice
2 tablespoons pine nuts, toasted
1 scallion, green and white parts thinly sliced
1 teaspoon grated fresh ginger
1 tablespoon olive oil
1 teaspoon kosher salt
Add the quinoa to a medium pot and cover with the water. Bring to a simmer, cover, reduce the heat to medium-low, and simmer until you can see the opaque ring of the grain, 15 minutes. Let the quinoa steam in the covered pot, off the heat, until all the water is absorbed, 10 to 15 minutes.
Meanwhile, in a large bowl, combine the parsley, chopped orange, orange and lemon zests, lemon juice, pine nuts, scallion, ginger, olive oil, and salt. Toss to combine.
Add the cooked quinoa to the dressing and mix well. Serve chilled or at room temperature.
Maggy Keet blogs at Three Many Cooks.
