Quinoa Salad With Orange-Cumin Vinaigrette

Vegetarian Times.

• Ready In: 25 mins
• Serves: 4

Ingredients

• 1⁄3 cup  sliced almonds
• 1  cup quinoa, rinsed and drained
• 1⁄4 teaspoon salt
• 1⁄3 cup  dried apricot, diced into small pieces
• 1⁄3 cup raisins
• 1⁄3 cup  fresh orange juice
• 1  shallot, finely chopped (2 Tbs.)
• 2  tablespoons  chopped fresh parsley
• 2  tablespoons  chopped cilantro
• 2  tablespoons  chopped of fresh mint
• 1  tablespoon  grated orange zest
• 1⁄2 teaspoon ground cumin
• 1⁄2 teaspoon ground coriander
• 2  tablespoons olive oil
• 2  oranges, peels sliced off and sections cut out

Directions

1. Toast almonds 4 to 5 minutes in dry skillet or toaster oven, or until pale brown and fragrant, stirring often.
2. Bring 2 cups water to a boil in medium saucepan. Add quinoa and salt, reduce heat to medium-low and simmer 15 minutes, or until tender and almost all water is absorbed. Drain, then transfer to large bowl. Toss with apricots and raisins.
3. Whisk together orange juice, shallot, parsley, cilantro, mint, orange zest, cumin, and coriander. Whisk in oil. Pour dressing over quinoa, and toss to coat. Garnish with orange slices and toasted almonds.