Basil, red onion and citrus give a refreshing taste in this simple quinoa salad from Detoxinista. Because it’s served cold, it’s best made in the summer.
Serves: 4
Prep time: 25 minutes
Cook time: 25 minutes
Ingredients
- 1-1/2 cup uncooked quinoa (rinsed)
- 3 cups filtered water
- 1/2 cup red onion (finely diced)
- 1 medium cucumber (chopped)
- 2 cups fresh spinach
- 1 large red bell pepper (seeded and finely diced)
- fresh basil (chopped, to taste)
- sea salt (to taste)
- freshly ground black pepper (to taste)
- zest of 2 large oranges
- 2 large oranges, freshly squeezed
- 1/4 cup raw apple cider vinegar
- 1/2 cup extra-virgin olive oil
- 1/4 cup tightly packed fresh basil
- 1/2 teaspoon sea salt
- 1 tablespoon raw, local honey
Directions
For the Quinoa Salad:
Combine the dry quinoa and water in a medium saucepan over high heat. Bring to a boil, then cover and reduce the heat, allowing the quinoa to cook for 15 minutes, or until all of the water is absorbed. Remove from the heat, and fluff with a fork.
For the Orange Basil Dressing:
To prepare the Orange Basil Dressing, combine orange zest, orange juice, apple cider vinegar, olive oil, 1/4c. basil, 1/2 teaspoon sea salt and honey in a blender, and blend until completely smooth and emulsified. Adjust the flavor to taste, if desired.
Transfer the quinoa to a large bowl and toss with one cup of the Orange Basil Dressing and all of the chopped vegetables. (The spinach will wilt from the heat of the freshly cooked quinoa.) Season with salt and pepper, to taste, and allow to marinate in the fridge for at least an hour before serving.
See Also
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