3orangespeeled and segmented (or try with tangerines and/or grapefruit)
1tsporange zest
¼cuporange juice
2Tsb Olive oil
1TbsAgave nectar
½cupRed cabbagethinly sliced and chopped into 2” pieces
2TbsFresh parsleyfinely chopped
2TbsGreen onionsliced
¼cupslivered almonds
½tspground cinnamon
1tspground ginger
Salt and pepper to taste
Instructions
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.
Recipe Notes
Serve immediately. Can be stored in the refrigerator for up to 3 days.