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Quinoa Salad with Orange-Cumin Vinaigrette

Ingredients (Yield: 56 half-cup servings)

1¼ gallons water

6 cups dry quinoa, rinsed

2 cups dried apricots, diced

2 cups raisins

2 cups of Chilean orange juice

6 shallots, diced

¼ cup chopped parsley

¼ cup chopped cilantro

¼ cup chopped mint

6 tbsp orange zest

1 tbsp cumin

1 tbsp coriander

¼ cup olive oil

12 medium Chilean oranges, segmented



1. Bring water to a boil in medium saucepan. Add quinoa, reduce heat to mediumlow and simmer 15 minutes or until most of the water is absorbed and the quinoa

is tender. Drain and transfer to large bowl. Toss with apricots and raisins.

2. In a separate bowl, mix orange juice, shallots, parsley, cilantro, mint, orange zest,

cumin and coriander. Whisk in oil.

3. Pour dressing over quinoa and toss to coat. Garnish with orange slices.

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