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RECIPE

Herbed Quinoa Salad w/ Blood Orange Vinaigrette

Herbed Quinoa Salad w/ Blood Orange Vinaigrette
Ingredients
  • 2 cups quinoa
  • 3 1/2 cups water
  • 1 tbsp apple cider vinegar
  • kosher salt & black pepper to taste
  • juice of 1 blood orange, about 1/3 cup
  • zest of 1 blood orange
  • 1/2 cup Westborn Market olive oil
  • 1 tbsp Westborn market honey
  • 1 tbsp westborn market pub style mustard
  • 1 cup fresh parsley, chopped
  • 1 english cucumber, small & diced
Instructions

To cook Quinoa:
Add quinoa and water to a sauce pot with a lid. Brings to a boil, cover for 10-12 minutes. Turn of f heat, and let rest for 10 minutes. Remove the lid, fluff with fork an chill while making vinaigrette and prepping veggies.

To make Vinaigrette:
Add blood orange juice, zest, honey, mustard, vinegar, salt & pepper to taste, and oil in a jar with a tight-fitting lid. Shake and set aside.

Chop herbs, cucumber, and red onion.

In a large bowl, dress cooked quinoa with blood orange vinaigrette then add herbs, cucumber, and onion. Toss an enjoy!

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