Zesty Orange Quinoa

 

 

 

 

 

 

 

 

 

 

 

 

 

Zesty Orange Quinoa

This quinoa always receives rave reviews at parties, potlucks and picnics. The flavors are even better the next day but I rarely have left overs. I love this dish as a healthy, flavorful and versatile gluten-free vegetarian entree or winning side dish.

A rice cooker is a great, time-saving way to perfectly cook almost any grain.  I like to cook a larger-than-needed amount and then refrigerate for use throughout the week. This is especially great for quinoa, which is delicious served hot or cold.

Remember to take advantage of what’s local and in season in your area! Fresh-from-the-market vegetables will add their own unique flavor! In a pinch you can swap out whatever you have on-hand or in the garden.

This recipe offers a perfect opportunity for age-appropriate cooking with kids – from selecting and washing ingredients to measuring and combining. Adult supervision is always recommended.

 

Zesty Orange Quinoa

Serves 6-8

Ingredients

  • 1 Cup Dry Quinoa, Cooked (yields approx. 3 Cups Quinoa) (Alter Eco Pearl Quinoa)

  • 3 Tablespoons Dried Currants

  • 1 Cups Celery, Finely Chopped (approx. 4 stalks)

  • 1/4 Cup Fresh Parsley, Finely Chopped

  • 1/2 Small Zucchini, Finely Chopped

  • 1/2 Small Bell Pepper, Red or Yellow, Finely Chopped

  • 2 Carrots, Finely Chopped

  • 3/4 Teaspoon Salt, Divided

  • 1/4 Teaspoon  Freshly Ground Black Pepper

  • 1/4 Cup  Shallots, Finely Chopped

  • 1 Tablespoon Orange Zest, Grated

  • 1/4 Cup Fresh Orange Juice (best fresh-squeezed)

  • 1 Tablespoon Champagne Vinegar (O Olive Oil Citrus Champagne Vinegar)

  • 1 ½ Tablespoons Olive Oil

Directions

  1. Prepare quinoa per directions. Eat Inspired Tip: Use a rice cooker to make this step super simple. You can even make it ahead of time. Drain and set aside.

  2. Combine 1 cup hot water and currants in a small bowl; let stand 30 minutes. Drain well.

  3. Combine quinoa, currants, celery, parsley, chopped vegetables, 1/2 teaspoon salt, and pepper. You can easily substitute other crisp, organic seasonal vegetables that you have on hand or in the garden.

  4. Combine 1/4 teaspoon salt, shallots, zest, juice, oil and vinegar in a small bowl. Stir well. Let stand 5 minutes.

  5. Stir in oil with a whisk. Pour your vinaigrette mixture over quinoa. Toss well to coat.

  6. Great the next day – simply cover and refrigerate.

  7. ENJOY!