This recipe is from the book You Can Trust a Skinny Cook by Allison Fishman which I’m really enjoying right now. I have been cooking from it the last couple weeks and loved this salad along with many other dishes including the tabouli. This is not a diet book; it’s a book filled with delicious and healthy, whole food recipes.
- ¾ cup dried quinoa
- 1 ½ cups boiling water
- 1 cup freshly chopped parsley
- Grated zest of 1 seedless orange, plus orange sections, roughly chopped
- Grated zest of 1 lemon, plus 1 tablespoon lemon juice
- 2 tablespoons pine nuts, toasted
- 1 scallion, green and white parts thinly sliced
- 1 teaspoon grated fresh ginger
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
- Add the quinoa to a medium pot and cover with the water. Bring to a simmer, cover, reduce the heat to medium-low, and simmer until you can see the opaque ring of the grain, 15 minutes. Let the quinoa steam in the covered pot, off the heat, until all the water is absorbed, 10 to 15 minutes.
- Meanwhile, in a large bowl, combine the parsley, chopped orange, orange and lemon zests, lemon juice, pine nuts, scallion, ginger, olive oil, and salt. Toss to combine.
- Add the cooked quinoa to the dressing and mix well. Serve chilled or at room temperature
Brian @ A Thought For Food says
Great recipe! I have a pile of oranges that need to be used. Thanks for sharing!
Blog is the New Black says
Love quinoa! This combo sounds wonderful!
Mmmm, that would make a wonderful lunch. It might be my lunch tomorrow! Thanks! 🙂
Oh this sounds great, I could imagine using a combination of herbs rather than just a big wad of parsley.
Allison Fishman says
I’m so glad you made this! And your picture is wonderful. It makes a big batch and keeps well — I just served it on endive at a cocktail party. Michelle; would be wonderful with more herbs: basil, cilantro, etc…great idea, especially with a thick mid-summer herb garden!