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Categories:
water salt quinoa cumin orange juice orange zest olive oil Cerignola olives red onion oranges golden raisins parsley leaves
Viewed: 60 - Published at: 5 years agoIngredients
- 3 cups water
- Salt and pepper
- 1 1/2 cups quinoa
- 1 teaspoon cumin seed, toasted and crushed
- 1 cup fresh orange juice, reduced by 1/2
- 1 tablespoon orange zest
- 1/2 cup olive oil
- 1/2 cup pitted green Cerignola olives, sliced lengthwise
- 1 red onion, thinly sliced
- 2 navel oranges, supremed
- 1/2 cup golden raisins
- 3 tablespoons chopped parsley leaves
Method
- In a medium sauce pan, combine 3 cups of water, the quinoa and a pinch of salt.
- Bring to a boil, cover, reduce the heat to a simmer and cook the quinoa for 14 to 16 minutes, or until the liquid is absorbed and the quinoa is fluffy and tender.
- When the quinoa is cooked, remove it from the pot and cool slightly on a lined baking sheet.
- Assemble the vinaigrette by combining the toasted cumin seeds, reduced orange juice, and orange zest.
- Whisk in the olive oil to form an emulsion.
- In a bowl, combine the quinoa, olives, onions, oranges and raisins and toss with the vinaigrette.
- Garnish with parsley.
