Orange Agave Quinoa Salad
I trellised my cucumbers this year and they've been so productive it's been hard to keep up with them!
This recipe uses oranges and cucumbers mixed with quinoa to make a fresh and healthy salad.
Ingredients:
1 1/4 Quinoa (uncooked)
2 Oranges
2 TBSP Rice wine vinegar (or cider vinegar)
2 tsp Agave nectar (or sweetener of your choice)
1/2 tsp each of salt and pepper (you can leave out the salt)
1/2 English cucumber or 1 whole peeled regular cucumber, diced
2 TBSP fresh mint, chopped
In a saucepan, bring 1 3/4 cups water to a boil. Rinse Quinoa with cold water, drain, then stir into water in saucepan. Reduce heat to a simmer, cover and cook for approx. 15 minutes, until the water is absorbed. Remove from heat, fluff with a fork, then transfer to a large bowl to cool completely.
Finely grate enough orange zest to make 1 tsp, then peel 1 orange and cut into bite sized pieces. Cut the other orange in half and juice it. Whisk together the orange juice, vinegar, Agave nectar, salt and pepper. When the Quinoa is cool, mix in the cucumber, orange sections, and mint. Pour dressing over salad. Toss to coat.
Salad can be covered and refrigerated for up to 24 hours ahead.
This recipe uses oranges and cucumbers mixed with quinoa to make a fresh and healthy salad.
Ingredients:
1 1/4 Quinoa (uncooked)
2 Oranges
2 TBSP Rice wine vinegar (or cider vinegar)
2 tsp Agave nectar (or sweetener of your choice)
1/2 tsp each of salt and pepper (you can leave out the salt)
1/2 English cucumber or 1 whole peeled regular cucumber, diced
2 TBSP fresh mint, chopped
In a saucepan, bring 1 3/4 cups water to a boil. Rinse Quinoa with cold water, drain, then stir into water in saucepan. Reduce heat to a simmer, cover and cook for approx. 15 minutes, until the water is absorbed. Remove from heat, fluff with a fork, then transfer to a large bowl to cool completely.
Finely grate enough orange zest to make 1 tsp, then peel 1 orange and cut into bite sized pieces. Cut the other orange in half and juice it. Whisk together the orange juice, vinegar, Agave nectar, salt and pepper. When the Quinoa is cool, mix in the cucumber, orange sections, and mint. Pour dressing over salad. Toss to coat.
Salad can be covered and refrigerated for up to 24 hours ahead.
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