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Quinoa Summer Salad

My new potluck staple?  This salad Quinoa Summer Salad.   Even though I love all things quinoa, I was a tad skeptical when I first made this recipe.  The combination of dijon mustard with oranges and fresh mint was one that intrigued me, as I had never tried that mix of flavors before.  The result was a burst of refreshing oranges and mint, with a hint of mellow mustard.  A true delight to my tastebuds, and the perfect light salad to pare with your favorite summer grilling entree.

Author/Source: 

lisa @ onceamonthmeals.com, adapted from www.heb.com

Ingredients:

  • 2 cups water
  • 1 cup quinoa, uncooked
  • 2 medium oranges, peeled and sectioned
  • 0.67 cups carrots, peeled and diced
  • 2 Tablespoons lime, juiced
  • 2 Tablespoons fresh mint, chopped
  • 2 Tablespoons olive oil
  • 0.25 cups orange juice
  • 1 teaspoon dijon mustard
  • 1 Tablespoons honey

Directions:

Bring water to a boil and add quinoa.  Reduce heat to low and cook for 10 minutes.  Spread cooked quinoa in a shallow baking dish and cool.  Cut orange sections into bite-size pieces.  Combine cooked quinoa, orange pieces, carrots, lime juice, and mint in a large salad bowl.  Set aside.  In a small bowl, mix dressing ingredients together until well blended.  Add dressing to salad, toss and serve.

Freezing Directions:

Bring water to a boil and add quinoa.  Reduce heat to low and cook for 10 minutes.  Spread cooked quinoa in a shallow baking dish and cool.  Cut orange sections into bite-size pieces.  Combine cooked quinoa, orange pieces, carrots, lime juice, and mint in a large salad bowl.  Set aside.  In a small bowl, mix dressing ingredients together until well blended. Place quinoa salad ingredients in quart freezer bag.  Place dressing in pint freezer bag.  Label and freeze.  TO SERVE:  Thaw both bags (salad and dressing).  Add dressing to salad, toss and serve. 

Servings: 6

 

**conversion chart image provided by Erik Spiekermann

4 Responses to “Quinoa Summer Salad”

  1. […] in the kitchen!About Me Quinoa Summer Salad from Once A Month Mom FoodApril 28, 2013Comments OffMore Details! Comments are […]

  2. Hi Lisa! Ten minutes after spotting this recipe the quinoa is on my stove as I type this. All of the ingredients per chance are in my pantry. I doubled the recipe to make fewer lunches :) and it uses exactly the end of the quinoa I bought last month for the quinoa egg bake in April’s veg menu–way to go OAMM! I’m making extra dressing so I can add in the salad fixin’s sitting in my fridge (radishes & cucumbers) along with everything else. The only change I made was adding a single bouillon cube to the quinoa, which for a double quantity would usually call for 2 cubes to give a bouillon flavour. I think DH will like it better this way. I’ll serve it alongside a simple white bean-sweet onion-tomato salad to make a complete protein. Thanks again!

  3. Lisa, this blew me away! It’s amazing that something so easy to make is so incredibly tasty. It was bursting with flavour, so good that I packed it into two instead of three freezer bags because I know DH and I will want to eat this alone as a lunchtime salad. Wow! Perfect for picnic season too.

  4. Tonya says:

    This recipe was awesome. Only changes I made was a bit of salt and pepper in the dressing, and added some sliced green onion for color. I made a double batch or our church potluck and everyone loved it!!! Thanks for a great keeper recipe.

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