Ingredients
- 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
Instructions
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Add quinoa to a fine gauge strainer and rinse thoroughly.
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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.
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Whisk together orange juice, agave nectar, and olive oil.
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Stir in orange zest, parsley, green onions, almonds, cinnamon, ginger, salt and pepper.
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Toss quinoa in orange dressing mixture.
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Add in cabbage and orange segments and gently toss again.
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Garnish with almonds and green onion.
Recipe Notes
Serve immediately. Can be stored in the refrigerator for up to 3 days.
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