Citrus Quinoa Salad
This citrus quinoa is our all time go to side for any dish! Pair it with chicken, salmon or veggies. You can't go wrong! The lemon, lime and orange are balanced out with a hint of honey.
- 1 cup quinoa
- 2 cups water
- 2 oranges (zest, juice and cut in segments)
- 2 lemons (zest, juice, and cut in segments)
- 2 limes (zest, juice, and cut in segments)
- ¼ cup extra virgin olive oil
- ½ cup mint (picked and chopped)
- 1 tablespoon honey
- 1 tablespoon salt
- In a heavy bottomed pot, gently toast the quinoa with just enough oil to coat the bottom of the pan for 2-3 minutes on a medium-low heat, stirring constantly. You just want to toast lightly and bring out an almost nutty aroma.
- When the quinoa is properly toasted, add the water and bring the quinoa to a very low simmer. Continue to cook the quinoa for about 15 minutes until the quinoa is tender and no longer crunchy.
- When the quinoa is finished cooking, put a lid on the pot and let it sit covered, for about 10 minutes.
- In the meantime, zest the lemons, limes and oranges. After that, you'll want to cut the citrus in segments. For this, cut both the top and bottom of the citrus, cut the entire rind (including the white). Then, cut in between the citrus lines to create wedges. Squeeze the juice from the remaining citrus into the bowl with the segments and set aside. Throw out the remaining citrus after juicing.
- Pick and gently chop the mint and put it into another container and set aside.
- After the 10 minutes are done, add the citrus, the olive oil, the honey, and salt to the quinoa and mix gently. Once combined, refrigerate to room temperature.
- After the quinoa has chilled, add the mint and mix together.
- Season to taste and serve chilled.
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