| Level: | Easy |
| Total: | 35 min |
| Active: | 20 min |
| Yield: | 4 to 6 servings |
Ingredients
- 3/4 cup red quinoa
- Juice of 3 limes (about 1/3 cup)
- 2 teaspoons agave nectar
- 1 jalapeno, seeded and minced
- 1/2 teaspoon minced garlic
- 1/4 teaspoon ground cumin
- 2/3 cup canola oil
- 1/2 cup plus 2 tablespoons chopped fresh cilantro
- 1/2 teaspoon lime zest
- Kosher salt
- 2/3 cup Cara Cara or navel orange segments, pith removed (see Cook’s Note)
- 1/2 cup 1/4-inch-diced peeled and trimmed jicama
- 1/4 cup 1/4-inch-diced red onion
- 1/2 cup toasted, sliced almonds, plus extra for garnish
Instructions
- Rinse the quinoa in a strainer several times with cold water. Bring 1 1/4 cups water to boil in a medium saucepot with a tightly fitted lid. Add the quinoa, cover and simmer until the grains display a thread-like spiral and the water is fully absorbed, about 15 minutes. Remove from the heat and let stand, undisturbed, for 5 minutes. Fluff with two forks and transfer to a large glass mixing bowl to cool. Set aside.
- Combine the lime juice, agave nectar, jalapeno, garlic and cumin in a glass mixing bowl, whisking briskly. Drizzle in the oil slowly, continuing to whisk. Once the vinaigrette is smooth and slightly thickened, whisk in the 1/2 cup cilantro and the lime zest. Season with salt.
- Place the oranges, jicama, onions, almonds and remaining 2 tablespoons cilantro in a medium mixing bowl. Pour in about half of the cilantro lime vinaigrette and gently toss. Fold into the quinoa. Drizzle in the remaining vinaigrette, and toss to combine thoroughly. Season with salt.
- Transfer the quinoa salad to a large serving bowl, garnish with almonds and serve immediately.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 389 |
| Total Fat | 32 g |
| Saturated Fat | 2 g |
| Carbohydrates | 23 g |
| Dietary Fiber | 5 g |
| Sugar | 5 g |
| Protein | 6 g |
| Cholesterol | 0 mg |
| Sodium | 263 mg |
Reviews
This is my favorite quinoa salad! Very Good!
This was excellent. It reminded me of salsa with Quinoa added. If you want to take it even further over the top, serve with avocados. The lime and orange really work well with avocado
Great recipe. I substituted habanero peppers for jalapeno. Jalapeno are not hot enough and too herbaceous for this much flavor. I also used Minelo oranges, great flavor profile.
Delicious and easy. This healthy side dish was a hit with my teenagers and guests. I used olive oil instead of canola. Red quinoa has many health benefits such as: helps regulate blood sugar, contains lysine, high in protein and fiber, provides iron & manganese, is low in fat & helps with your heart stay healthy and is gluten-free. All of this makes this dish a guilt-free addition to any meal!Tasty? What do you think?
Hours after dinner is over, I am still thinking of how wonderful this tasted! It was my first attempt with red quinoa and totally taken by surprise! The oranges mixed with the lime and the crunch of the almonds make this dish completely amazing!
This was excellent! I followed the recipe, but substituted honey for the agave, as another reviewer suggested. Several people at the potluck asked for the recipe. The addition of lime juice makes it refreshingly delicious. I will definitely make this again.
We Loved This! Didn’t use the almonds, oranges or lime zest only 1/3 C oil, everything else was to the tee. Our home is mainly vegan, so I’m always looking for simple delicious recipes. This one fit the bill for us. Will be keeping this in our rotation. Thanks a bunch!
This is wonderful, but I made a couple of tweaks. I didn’t have agave so I substituted honey as well as use evoo instead of canola oil(it’s what I had. I also grilled some jerk chicken and thinly sliced and tossed with the quinoa mixture to make it a meal. It was delicious! Will make this one over and over again! The jerk chicken actually went very nicely with all the seasonings in recipe. Nothing was overpowering.
Excellent salad and will be a healthy go to recipe for the summer. Perfect mix of flavors! Thanks Guy.
I liked the concept of this dish, but the outcome was a bit overpowering – very citrusy. I think if I make this again, I would only use half the amount of the vinaigrette. I would probably also use canned mandarin oranges to insure their sweetness. My oranges were on the sour side, which didn’t help. I served this with the stuffed snapper and contrary to what the other reviewer said, didn’t think they paired well at all. I have made many of Guy’s recipes and am a huge fan, but this one just didn’t go over so well.