We eat Quinoa at least once a week and this is one of my husband’s favorite salads. It has a wonderful crunch and goes well with Ahi Tuna steaks that have been grilled over a charcoal fire. Coat the tuna with Veri Veri Teriyaki Sauce.
Makes 8-10 generous servings.
¾ cups uncooked Red Quinoa, rinsed well, drained
¾ cups uncooked White Quinoa, rinsed well, drained
1 ½ cups Celery, diced (about 2 stalks)
¾ cup unsweetened dried Cranberries, plus 1 cup boiling water to soak
2 small Scallions with tops, sliced
1 cup Carrots, peeled and diced (about 2 medium)
¾ cup Whole Raw Almonds
6 small Tangerines, peeled, seeded, sectioned with pith removed
½ cup fresh Chives, chopped
½ cup fresh Orange Scented Mint, chopped
1 Teaspoon Olive Oil
3 Tablespoon Olive Oil
3 Tablespoon Honey
1 teaspoon Dried Red Pepper Flakes
Tangerine juice (from fruit)
3 Tablespoon Seasoned Rice Wine Vinegar
1 teaspoon Sea Salt and dash of Pepper to taste
Cook Quinoa: mix the red and white quinoa together, rinse several times in cool water, drain; follow package directions for cooking or use a rice cooker add 3 cups of water to 1 ½ cups of dry quinoa. Rice cooker will automatically shut off when quinoa is cooked. This has never failed for me and is the only way I cook quinoa.
Place dried cranberries in a heat resistant bowl and pour the boiling water over the berries. Allow to soak and plump up for about 10 minutes.
Place the cooked quinoa in a large 3 or 4 quart bowl. Fluff with a fork and let cool while you prepare the remaining ingredients.
Place the whole, raw, almonds in a skillet over medium heat, add 1 teaspoon of olive oil, and toss to coat. Stir the almonds until lightly toasted; about 3-4 minutes. Remove from pan and cool. Once nuts have cooled, rough chop them, I like to leave these in good size chunks for the crunch when mixed with the salad.
Dice the carrots, scallions and celery into a small dice, about a ¼ inch dice. Chop the, chives and mint. Peel, seed and remove as much pith from the tangerine’s as you have patience for. Cut into small chucks; about three per section. Save any juice that remains to add to the dressing.
Drain the cranberries in a mesh strainer, pressing just a bit to remove the moisture. Give the berries a rough chop to make a bit smaller.
Toss the quinoa with all the about ingredients and add the dressing. Mix until blended. This is great at room temperature but is equally as good cold.