Quinoa Salad with fennel, red pepper, in an orange dressing
Quinoa is such a versatile healthy grain and the only one considered a complete protein. The fennel, sweet peppers, apricots, dried cranberries, and orange dressing give this salad a sweet flavor. It goes beautifully with fish or chicken and is a great dish to serve in a buffet meal.
Ingredients
- 2 cups vegetable or chicken stock I cup quinoa, rinsed and drained I cup diced fennel
- I cup diced sweet red peppers I cup diced snow peas
- ½ cup diced dried apricots
- ¼ cup dried cranberries or dried cherries or raisins ¼ cup chopped fresh basil
- DRESSING
- 2 tbsp raspberry vinegar
- 2 tbsp orange juice concentrate, thawed I tbsp liquid honey I tbsp olive oil
- I tsp minced garlic
Instructions
- To make salad: In a saucepan, bring stock to a boil. Add quinoa; reduce heat to medium-low. Cook, covered, for 15 minutes or until tender and liquid is absorbed. Transfer to a bowl. Cool.
- , Stir remaining salad ingredients into cooled quinoa.
- To make dressing: In a small bowl, whisk together dressing ingredients. Pour over quinoa mix- ture; toss to coat.