Winter Citrus and Red Cabbage Quinoa Salad
- 2 cups quinoa
- 2 ½ cups water
- 3 oranges peeled and segmented (or try with tangerines and/or grapefruit)
- 1 tsp orange zest
- ¼ cup orange juice
- 2 Tsb Olive oil
- 1 Tbs Agave nectar
- ½ cup Red cabbage thinly sliced and chopped into 2” pieces
- 2 Tbs Fresh parsley finely chopped
- 2 Tbs Green onion sliced
- ¼ cup slivered almonds
- ½ tsp ground cinnamon
- 1 tsp ground ginger
- Salt and pepper to taste
Add quinoa to a fine gauge strainer and rinse thoroughly.
Add quinoa and water to a medium pot. Bring to a boil then reduce heat and simmer for 15 minutes. Remove from heat and let stand 5 minutes, then fluff with a fork.
Whisk together orange juice, agave nectar, and olive oil.
Stir in orange zest, parsley, green onions, almonds, cinnamon, ginger, salt and pepper.
Toss quinoa in orange dressing mixture.
Add in cabbage and orange segments and gently toss again.
Garnish with almonds and green onion.
Serve immediately. Can be stored in the refrigerator for up to 3 days.