Quinoa Orange Salad
Oranges provide over 100% of the daily value for vitamin C making them an immune-boosting superfood. Oranges are a good source of B vitamins, folate, potassium, and calcium.
- 2 Teaspoons Olive Oil
- 1/2 Cup Onion, finely chopped
- 1 Cup Uncooked Quinoa
- 2 Cups Water
- 1/2 Teaspoon Salt
- 1 Cup Fresh Orange Sections, peeled and sliced (about 1 large orange)
- 1/4 Cup Scallions, chopped
- 1/4 Cup Pecans, chopped (or other nut of choice)
- 1/4 Cup Dried Cranberries
- 5 Dates, pitted and chopped
- 2 Tablespoons Fresh Lemon Juice
- 1 Tablespoon Olive Oil
- 1/4 Teaspoon Ground Black Pepper
- 1 Garlic Clove, minced
Combine all ingredients in a small bowl, stirring with a whisk.
Heat oil in a skillet on stovetop over medium-high heat; add onion to pan; sauté 2 minutes. Add quinoa to pan; sauté 5 minutes. Add 2 cups water and 1/2 teaspoon salt to pan; bring to a boil. Cover, reduce heat, and simmer 15 minutes. Remove from heat; let stand 15 minutes or until water is absorbed. Transfer quinoa mixture to a large bowl. Add oranges, scallions, nuts, cranberries, and dates; toss gently to combine. Pour dressing in; toss gently to coat. Have on its own or pair this salad with one of your protein muffins or some cooked leftover steak or fish for a great and balanced combination. Salad makes 2 servings.
Pro-Tip: Olive oil helps your body absorb nutrients from vegetables quicker and citrus like lemon helps your body absorb iron from protein and greens. If a dressing is preferred, choose healthy ones in the produce section or make your own; avoid ones on shelves as these tend to sit too long and are exposed to bright lights.