Ingredients for the Salad:
1 cup water
1 cup orange juice
1 cup uncooked quinoa, rinsed
1 15 oz. can Mandarin oranges
1 cup baby spinach, coarsely chopped
1 Tbsp minced red onion
¼ cup raisins
¼ cup walnuts
For the Orange Dressing:
1 ½ Tbsp orange juice
1 tsp orange zest
2 tsp olive oil
1 Tbsp Pomegranate Red Wine Vinegar
1 tsp honey
Salt and pepper to taste
1. In a saucepan bring the water and orange juice to boil. Add the quinoa; bring back to boil then cover and reduce to medium-low. Cook covered for 12-15 minutes until all the liquid is absorbed. Cool.
2. Whisk together the dressing ingredients.
3. Once the quinoa is cooled mix in the dressing and remaining ingredients. Can be served warm or cold. I think it is best served chilled a few hours. Keeps up to a week!
Nutrition Facts per serving: calories 190, 5 g fat, 0 g saturated fat, 150 mg sodium, 32 g carbohydrate, 5 g fiber, 6 g protein; this recipe serves 6 people.
Viewers with disabilities can get assistance accessing this station's FCC Public Inspection File by contacting the station with the information listed below. Questions or concerns relating to the accessibility of the FCC's online public file system should be directed to the FCC at 888-225-5322, 888-835-5322 (TTY), or firstname.lastname@example.org.