Tangy Summer Quinoa

August 13th, 2013

My oldest daughter is very adventurous in the kitchen. She loves to experiment and create new food combinations. She made this salad tonight as a side to our grilled chicken and sautéed kale from our garden. It was absolutely delicious. So, I’m sharing:

  • 5 cups cooked red quinoa
  • 1 orange
  • ½ red pepper
  • ½ green pepper
  • ¼ cup raw sunflower seeds
  • ¼ cup pepitas
  • 3 tbsp Orange champagne vinegar (if this is not available at a store near you, the juice of one orange and 1-2 tsp white vinegar will work just as well)
  • 2-3 tbsp extra virgin olive oil

Dice the red and green peppers. Add to the cooked and cooled red quinoa. Toss in the sunflower seeds and pepitas. In a separate bowl, combine the zest of ½ an orange, the champagne vinegar and extra virgin olive oil. Toss it in with the salad mixture. Delish!



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