Photo: Denise Johnson

Summer Roasted Citrus Quinoa Salad

Rachel Hyams

Rachel Hyams

The heat in Michigan is starting to spike and it’s time to put away the wintry soups and bring out the salad bowls. One of my favorite staples to put into salads, pastas or even to eat by itself is quinoa.

Quinoa is often mistaken as a grain, but it’s actually a seed. Packed with protein, you’ll find that it contains more complete proteins than any other grain, as it contains all the essential amino acids our bodies can’t make on their own.

Roasted Citrus Quinoa Salad keeps me energized, refreshed and full for a long time. I found this recipe on Kosher.com and it quickly became one of my favorite salads to toss in the summer. Posted by a “Top Chef” named Estee Kafra a few years ago, I immediately fell in love with the all-around complete benefits of these ingredients and haven’t stopped thanking Chef Kafra since.

Not only is this meal kosher, but it’s friendly to people following a vegetarian, gluten-free and low-carb diet.

This salad contains 10 simple, easy ingredients that can be picked up from your local grocery store.

The ingredients and measurements listed on the website (with a few of my modifications from my own experience of what works best) are:

  • 2 cups quinoa, rinsed and drained

  • 2 and 1/3 cups water

  • 1 cup orange juice

  • 1 and 1/2 tablespoons Gefen Olive Oil

  • 2 teaspoons Gefen Honey

  • 1 teaspoon kosher salt

  • Black pepper, to taste

  • 2 oranges, peeled and cut into segments

  • 1 cup toasted, slivered almonds, pecans or pine nuts (optional)

  • 1/4 cup chopped fresh spinach or parsley

 

To prep this salad, first preheat the oven to 375 degrees Fahrenheit. Then, in a baking pan, combine the quinoa with water, juice, oil, honey, salt and pepper.

After completing this step, mix all the ingredients together and bake uncovered.

The directions call for baking the Roasted Citrus Quinoa Salad for about half an hour, but I recommend keeping it in for an extra 5 minutes to add more crunch to the quinoa.

During baking, stir once to ensure there isn’t any burning.

When the salad has been baked to your preferred crunchiness, remove the salad from the oven and top it with the sliced oranges, nuts and spinach or other choice of greens.

Meet Rachel Hyams – Kitschy Kosher
Meet Rachel Hyams – Kitschy Kosher
Kitschy Kosher / 04.18.2018

Pair your salad with leftover quinoa and make stuffed peppers, quinoa lettuce wraps… even quinoa brownies for a delicious and nutritious treat!

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