Traditional recipes

Warm Quinoa Salad with Orange-Blossom Vinaigrette

Warm Quinoa Salad with Orange-Blossom Vinaigrette

Ingredients

For the orange-blossom vinaigrette:

  • 1 cup orange juice
  • ¾ cup orange blossom honey
  • ½ cup white balsamic vinegar
  • 1 cup olive oil

For the quinoa salad:

  • 3 ½ ounces red quinoa
  • 1 cup vegetable stock
  • 1 sprig rosemary
  • Olive oil
  • 2 ounces butternut squash, cut into ½-inch cubes
  • ½ Granny Smith apple, sliced and chopped into ½-inch pieces
  • 2 ounces Swiss chard, stems removed and cut into ½-inch strips
  • 2 ounces haricots verts, roughly chopped and blanched quickly in salted water
  • 1 ounce almond slivers, lightly toasted

Directions

For the orange-blossom vinaigrette:

In a saucepan over medium heat, reduce the orange juice by 1/3. Allow to cool.

When the orange juice has cooled, mix all the remaining ingredients for dressing together and set aside.

For the quinoa salad:

Heat the oven to 350 degrees.

In a saucepan, combine the quinoa with the vegetable stock and rosemary. Bring to a boil, then cover and simmer for about 15 minutes, or until all the liquid is absorbed. Let stand covered for 5 minutes, then fluff with a fork. Toss with a little olive oil and set aside and keep warm.

While the quinoa is cooking, place in the squash in a roasting pan and cook in the oven for 15 minutes or until fork tender.

Meanwhile, heat a pan over medium heat with a little olive oil. Sauté the apples, Swiss chard, and blanched beans until soft and tender, about 8-10 minutes. Lightly toast the almond slivers in a dry pan over medium-low heat for 1-2 minutes, shaking occasionally to avoid browning.

In a serving bowl, combine the roasted squash and sautéed ingredients with the quinoa and dress with the vinaigrette. Garnish with the toasted almond flakes and serve.


Quinoa Salad with Orange Vinaigrette, Avocado & Arugula

You guys know that a grain salad bowl is one of my favorite easy, portable lunches – they’re filling and satisfying and the variations are endless! This quinoa salad takes it to the next level with orange-infused quinoa and an orange vinaigrette for maximum fresh flavor. Thank you to the Florida Department of Citrus for sponsoring this post!

Now that it’s the new year, I have a feeling you guys may be looking for some nutritious packed lunch ideas that are also tasty and not boring, so I thought this recipe would be well timed!

I love having grain salad bowls for lunch because they keep me full by packing in plenty of veggies, fiber, and protein, and they lend themselves to lots of flavor and texture combinations. This salad has all the key components of a filling grain salad bowl: whole grains, beans for protein, leafy greens for volume, healthy fats for satiety and a yummy dressing to tie it all together. (If you’re on the hunt for more grain salad bowl ideas, check out my mix & match grain salad bowl recipes!)

The star of this recipe is the Florida Orange Juice, which does double duty in the quinoa AND the vinaigrette.

Cooking the quinoa in a mixture of vegetable broth and orange juice adds a sweet, tangy flavor while still keeping this a savory dish. On its own this is the most flavorful quinoa I’ve ever had – and the dressing and mix-ins make it even better!

Tossing everything together with a simple orange vinaigrette keeps the salad from being too dry, and amps up the flavor even more. I like taking shortcuts with recipes to make them faster and easier (things like buying canned beans and pre-washed salad greens, using 90 second brown rice, etc.), but one thing I always love to do is make my own homemade salad dressing. It’s so easy and the flavor is always way better! This one is especially delicious thanks to the tangy orange juice.

If your goal is to eat healthier in the new year, think about adding rather than subtracting adding in a healthy, balanced lunch is a great place to start.

I hope you’ll give this easy salad recipe a try. Let me know how you like it – here’s the full recipe!


Warm quinoa salad

Get your meal started with a deliciously fresh idea. Warm quinoa salad will have them coming back for seconds.

Red quinoa is available at well-stocked markets. Recipe adapted from Fig Restaurant in Los Angeles.

Orange blossom vinaigrette:

Orange blossom vinaigrette

1/4 cup orange blossom honey

1/2 cup white balsamic vinegar

1. In a small saucepan, bring the orange juice to a simmer. Reduce the orange juice by one-third to yield two-thirds cup, about 10 to 12 minutes. Remove from heat and place the reduced orange juice in a medium bowl. Set aside until cool.

2. To the reduced orange juice, whisk in the honey and then the vinegar. Slowly whisk in the olive oil to emulsify. Season to taste with salt and pepper. Cover and refrigerate until needed. This makes about 2 cups dressing, more than is needed for the remainder of the recipe the dressing should keep for about 5 days, refrigerated.

1/4 pound peeled, seeded butternut squash, cut into 1/2-inch cubes (about 1 cup)

1/4 pound haricots vert, ends trimmed (about 1 cup)

1 large Granny Smith apple, peeled and cored and cut into 1/2-inch cubes

1/4 pound Swiss chard, ribs removed and coarsely chopped (about 2 cups)

Orange blossom vinaigrette

2 tablespoons Marcona almonds

Toasted sliced almonds, garnish

1. Heat the oven to 400 degrees. In a medium bowl, toss the squash cubes with 1 1/2 teaspoons oil and season with a pinch each of salt and pepper. Spread the cubes in a single layer on a rimmed baking sheet and roast until tender and golden, about 10 to 15 minutes, tossing every 5 minutes. Remove from heat and cool slightly, then set the warm squash in a medium bowl.

2. While the squash is roasting, blanch the beans. Bring a large pot of salted water to a boil. Add the haricots vert and blanch quickly to bring out the color, about 1 minute. Remove from heat and drain the vegetables, then quickly shock in a bowl of ice water. Remove from the ice bath and set aside.


Warm quinoa salad

Adapted from Fig Restaurant. Red quinoa is available at well-stocked markets.

1/4 pound peeled, seeded butternut squash, cut into 1/2-inch cubes (about 1 cup)

1/4 pound haricots vert, ends trimmed (about 1 cup)

1 large Granny Smith apple, peeled and cored and cut into 1/2-inch cubes

1/4 pound Swiss chard, ribs removed and coarsely chopped (about 2 cups)

Orange blossom vinaigrette (see recipe below)

2 tablespoons Marcona almonds

1. Heat the oven to 400 degrees. In a medium bowl, toss the squash cubes with 1 1/2 teaspoons oil and season with a pinch each of salt and pepper. Spread the cubes in a single layer on a rimmed baking sheet and roast until tender and golden, about 10 to 15 minutes, tossing every 5 minutes. Remove from heat and cool slightly, then set the warm squash in a medium bowl.

2. While the squash is roasting, blanch the beans. Bring a large pot of salted water to a boil. Add the haricots vert and blanch quickly to bring out the color, about 1 minute. Remove from heat and drain the vegetables, then quickly shock in a bowl of ice water. Remove from the ice bath and set aside.

3. In a medium saute pan, heat 1 tablespoon olive oil over high heat. Add the beans, cubed apple and Swiss chard together with one-fourth teaspoon salt and a pinch of pepper. Saute, tossing frequently, until crisp-tender, about 5 minutes, adding one-fourth cup vinaigrette toward the end to deglaze the pan. Add beans, apple and chard to the squash in the bowl.

4. In a large saucepan, bring the vegetable broth to a simmer over high heat. Stir in quinoa and rosemary sprig and gently simmer, covered, just until the quinoa is tender, about 15 minutes. Remove from heat and drain, discarding the rosemary.

5. Toss the warm quinoa and Marcona almonds in the bowl with the squash. Dress with additional vinaigrette as desired and season to taste with salt and pepper.

6. Mound the warm salad on 4 plates, drizzling over additional vinaigrette if desired. Garnish with the toasted almonds. Serve immediately.


  • 1 cup vegetable stock
  • 1 sprig rosemary
  • 2 oz. haricots verts
  • ½ Granny Smith apple
  • 2 oz. Swiss chard
  • 2 oz. butternut squash
  • 1 oz. almond flakes

Orange-Blossom Vinaigrette

  • 1 cup orange juice
  • ½ cup Olive Cart White Orange balsamic vinegar
  • 1 cup Olive Cart Blend extra virgin olive oil

Simmer and reduce orange juice by one-third. Allow to cool. When orange juice has cooled, mix all ingredients for dressing and set aside.

Cook quinoa in vegetable stock and a spring of rosemary. When cooked, drain the quinoa and toss with a little Olive Cart South Haven Blend extra virgin olive oil.

Cut butternut squash into ½ inch cubes and roast at 350 degrees for 15 minutes or until fork tender.

Saute apples, Swiss chard and blanched beans.

Mix roasted squash and sauteed ingredients with quinoa and dress with vinaigrette. Garnish with toasted almond flakes


Warm Quinoa Salad with Roasted Autumn Vegetables and Ginger-Scallion Dressing

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This healthy and filling recipe for a vegan quinoa salad starts with roasting sweet potatoes, Brussels sprouts, carrots, parsnips, and turnips while the quinoa cooks. Toss everything together in a tangy Asian dressing of scallions, sherry vinegar, soy sauce, sesame oil, and ginger. This salad is delicious warm or cold, so pack any leftovers for tomorrow’s lunch. Try with our butternut squash soup for a complete, filling, warming autumn meal.


Moroccan Dinner Salad with Orange Blossom Dressing

About the Recipe: Turn your summer dinner into something special. This is the perfect recipe to serve. Guests can select their favorite vegetables and grains. We love to add warm flatbread, accompanied by almond butter (that can be purchased at the store). Place your platter on a turntable for easy serving.

Cook’s Note: This recipe looks like it would be difficult, but it isn’t. You can make the different parts separately and store them in the refrigerator. The couscous and chickpeas can be served cold, but we like to warm them up a bit in the microwave.

To Serve: Place 6-inch small bowl in center of 14-inch round shallow serving bowl. Fill small bowl with warm couscous. Top with some cilantro leaves. Arrange equal amounts of chickpeas, spinach, carrots, tomatoes, kale, and kraut around the couscous. Drizzle orange dressing over couscous and spinach salad.

Garnish serving platter with orange segments and fresh chive blossoms.
Place platter on a turntable for easy serving.
Serve with warm flatbreads and almond butter spread.


Why should you make your own salad dressing?

It's simple! When it comes to salad dressing, there are a lot of issues.

There are too many options.
There are too many misleading labels such as “light,” “low-fat,” and “sugar-free” -- all strategically worded for the purpose of fooling the consumer.
The ingredients list? WHOA.
Organic varieties are too pricey.

Moral of the story? There is no reason to pay $4-5 for ambiguously-labeled salad dressing when you can easily make your own healthy version for half the cost.

Let’s take a moment to consider the purpose of salad dressing. We use it to add flavor to a bed of greens and to make the leafy goodness easier to chew and swallow. With that in mind, shouldn't dressing be more of a supplement than the main attraction? Sure, it should taste good. But it shouldn't be a crutch that we use to drown and choke down a salad. Salads are pretty delicious in their own respect, especially when paired with a dressing that brings out the best in them.


Mason Jar Tex Mex Quinoa Salad

Serves: 5
Nutrition: 508 calories, 24.6 g fat, 5.2 g sat fat, 50 mg sodium, 57 g carbs, 15 g fiber, 5.3 g sugar, 20 g protein

Shake up your lunchtime routine with this tangy, Tex-Mex inspired salad. It’s filled with avocado, fibrous black beans, quinoa, tomatoes, satiating spinach and a delicious homemade Greek yogurt-based dressing that’s sure to make your taste buds sing—without derailing your weight loss. Better yet, this salad provides nearly a half day’s worth of vitamin C, a nutrient that helps fight off workday stress and subsequent belly fat storage.

Get the recipe from Fit Foodie Finds.


Warm Quinoa and Roasted Vegetable Salad

If you are looking for something a little out of the ordinary for a holiday meal this year, I think I may have it covered. This warm salad is not only a delicious side dish, but if you are feeding people with dietary restrictions or preferences, it will go a long way toward satisfying those folks. Vegetarians? Vegans? Gluten Free? Low Glycemic? Yes, yes, yes and yes – we have it all covered. This is hearty enough to be a satisfying main dish actually and pretty much has that whole balanced diet thing covered. But, none of that matters at all if it is not completely delicious. Fortunately, we have that covered too – this stuff is amazingly yummy!

I am a little late to the quinoa party. All the cool kids have been cooking with it for a long time, and I have been meaning to grab some, if only I could remember to look. But I never seemed to think of it when I was at a store that had a hope of having any – I have to go to one of the larger towns around us to find ingredients that are out of the mainstream, and on my visits there, it slipped my mind. When I did track some down, the first thing I did was to look online for cooking directions, and I immediately made a small batch so I could get an idea of how it tastes. I enjoyed it even more that I could have hoped. At the risk of abusing a much-overused word, it’s…earthy. It’s…vegetable-ley. Rich, with a very pleasant little bitty crunch in the middle of each tiny grain.But, would Larry like it? He is a pretty adventurous eater, all things considered, but he does look a bit askance at really unfamiliar things. I gave him some of the plain stuff first and he found it interesting, which means – “what can you do with it?” It was his garden that gave me the inspiration for the rest though. As I mentioned in the last post, we have a lot of winter squash still, but a few other things are running low – this is the end of both the Brussels Sprouts and the red onions.

We have been gardening for a long time, but there is quite a thrill involved in looking at a lovely collection like this and reminding ourselves that we grew it all. Well – not the lemon of course. We are still in Upstate New York after all.
This is not a difficult dish to pull off – you cook the quinoa, you roast the veggies in a hot oven, you make a zingy lemon vinaigrette, and then you combine them all – easy! Lets go!


Watch the video: Gesunder QUINOA BOHNEN MAIS SALAT mit Paprika Veganes Rezept Einfach vegan kochen Ohne Soja (October 2021).