A very summery quinoa salad (Citrus and mint quinoa salad)



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Quinoa is so versatile. You can do pretty much anything with it – make quinoa upma, use in salads or even soups and also use to make burgers.! Truly versatile. Plus so healthy for you.  Hence I always have a stock of quinoa on hand in my pantry.  It’s one of my favorite and ‘easy to make lunch specials’ for work.

IMG_1495Two weeks ago I went ‘nectarine picking’. Yes all by myself – well not quite I guess since rest of the family waited in the car while I was determined to pick my favorite nectarines and peaches even though it was pouring cats and dogs. Well people, it was the last weekend for peaches and how could I not pick?

IMG_1497Anyways I made a delicious minty quinoa salad with nectarines and oranges!  For the dressing, I used a dash of harissa paste, which has coriander and cilantro in lime juice and olive oil.  So what if summer has come to an end and fall is ‘falling’ upon us. I want to retain the summery feeling for now and continue to bask in it for some more time….
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A very summery quinoa salad(Citrus and mint quinoa salad)

  • Time: About 20 minutes
  • Difficulty: Easy
  • Print
 This recipe makes about 4-6 servings as a side

Ingredients:

  • 1 cup quinoa
  • 2 cups water
  • 1/4 tsp cumin powder
  • pinch of salt
  • 4-5 fresh mint leaves, chopped fine
  • 10-12 small orange slices
  • 2 small nectarines (or peaches) sliced
  • chopped walnut pieces

For the dressing:

  • 1/4 tsp homemade harissa paste (or use store bought harissa powder or paste)
  • 1 tbsp olive oil
  • 1 tsp lime juice

Method:

In a medium size pan, add the quinoa, salt and the cumin and the water and place on heat. As soon as the water starts boiling, turn heat to low and cover the pot with a lid and cook for about 10-12 minutes until all the water is gone.(Make sure to start checking after 8 minutes).

Remove from stove and keep covered for another 5 minutes or so. Then open the lid and let cool for a few minutes. (You can also cook the quinoa in advance and keep in the fridge)

For the salad, make the dressing by mixing the harissa with the olive oil and lime juice in a small bowl.  Take a large bowl and add the sliced oranges and nectarines. Add the cooled quinoa and then add the dressing and mix well.

Add chopped walnuts and fresh mint leaves on top.

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