This citrus-dressed quinoa salad is light and full of flavor, and it's perfect for Labor Day parties. It's sugar-free, gluten-free, and vegan, so it can be eaten by people with a wide range of dietary needs.
Ingredients: 1 cup quinoa, rinsed. 2 cups water. 1 orange, juiced. 1 lemon, juiced. 2 tablespoons olive oil. 1 teaspoon Dijon mustard. 1 teaspoon maple syrup. Salt and pepper, to taste. 1 cup diced cucumber. 1 cup diced bell pepper. 1/2 cup chopped fresh parsley. 1/4 cup sliced almonds, toasted.
Instructions: In a saucepan, combine quinoa and water. Bring to a boil, then reduce heat and simmer for 15-20 minutes until quinoa is cooked and water is absorbed. Remove from heat and let it cool. In a small bowl, whisk together orange juice, lemon juice, olive oil, mustard, maple syrup, salt, and pepper to make the dressing. In a large bowl, combine cooked quinoa, diced cucumber, diced bell pepper, chopped parsley, and toasted almonds. Pour the dressing over the salad and toss until everything is well coated. Serve chilled or at room temperature.
Prep Time: 15 minutes
Cook Time: 20 minutes
demario malone
