Tropical quinoa salad

Boost your protein with quinoa.

By GOURMETKOSHERCOOKING.COM
July 4, 2011 15:21
Quinoa with vegetables

Quinoa 311. (photo credit: Courtesy)

 
X

Dear Reader,
As you can imagine, more people are reading The Jerusalem Post than ever before. Nevertheless, traditional business models are no longer sustainable and high-quality publications, like ours, are being forced to look for new ways to keep going. Unlike many other news organizations, we have not put up a paywall. We want to keep our journalism open and accessible and be able to keep providing you with news and analyses from the frontlines of Israel, the Middle East and the Jewish World.

As one of our loyal readers, we ask you to be our partner.

For $5 a month you will receive access to the following:

  • A user experience almost completely free of ads
  • Access to our Premium Section
  • Content from the award-winning Jerusalem Report and our monthly magazine to learn Hebrew - Ivrit
  • A brand new ePaper featuring the daily newspaper as it appears in print in Israel

Help us grow and continue telling Israel’s story to the world.

Thank you,

Ronit Hasin-Hochman, CEO, Jerusalem Post Group
Yaakov Katz, Editor-in-Chief

UPGRADE YOUR JPOST EXPERIENCE FOR 5$ PER MONTH Show me later

TROPICAL QUINOA SALAD

1 cup quinoa
½ cup mandarin oranges, drained, reserve 2 tablespoon juice
1 cup diced pineapple
2 cups broccoli, blanched *see how to blanch broccoli, below
2 medium carrots, sliced into matchsticks
4 scallions (green onions), sliced
1 teaspoon orange zest
A handful of fresh cilantro and mint leaves, rough chopped
Kosher salt and pepper, to taste

Be the first to know - Join our Facebook page.


Dressing
1/4 cup pineapple juice
2 tablespoons mandarin orange juice
Fresh juice from 1-2 limes
1/4 cup rice vinegar
1/2 cup olive oil
2 tablespoons gluten-free soy sauce
1 inch ginger, grated
1 teaspoon sugar

Cook 1 cup quinoa according to package instructions.
When the quinoa is ready, scoop it into a large bowl and fluff it with a fork. Allow it to cool.

Dressing:
In a large glass measuring cup, whisk together the dressing ingredients. Taste test.

When the quinoa has cooled, pour in the dressing and toss lightly. Add the pineapple, broccoli, carrots, scallions, fresh cilantro and mint. Gently combine the ingredients. Add kosher salt and pepper, to taste.

Cover and chill to let the flavors blend.

JPOST VIDEOS THAT MIGHT INTEREST YOU:

Join Jerusalem Post Premium Plus now for just $5 and upgrade your experience with an ads-free website and exclusive content. Click here>>

Related Content

Cooking class
June 11, 2014
Cooking Class: Lump it, love it

By NERIA BARR