QUINOA SALAD with ORANGE & CUMIN VINAIGRETTE
Adapted via Cookin’ Canuck
♦ 1 cup quinoa
♦ 1 ripe mango, cubed
♦ 1 ripe avocado, cubed
♦ 1/2 cup cranberries
♦ 3 scallions, diced
♦ 1/4 cup + 1 tbsp fresh orange juice
♦ 1/2 tsp ground cumin
♦ 1 tbsp fresh thyme
♦ 1/2 tbsp honey
♦ salt, to taste
♦ 2 tbsp extra-virgin olive oil
Make the vinaigrette: Whisk together the first 5 ingredients in a medium bowl. Slowly add the olive oil, continuing to whisk.
Prepare the quinoa: Pour quinoa into a fine mesh strainer and rinse until the water runs clear. In a medium saucepan, combine the quinoa with 2 cups of water. Bring to a boil, cover and reduce heat to low.
Stir together the mango, avocado, cranberries, and scallions with the quinoa – add the vinaigrette (as much or little as you want), and toss to coat.
To read more about this dish and my musical pairing, click HERE.