Recipe of the Month: Red Quinoa & Orange Salad

Posted by Thorek Memorial Hospital | Jul 23, 2021 7:26:48 AM

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The perfect Summer dinner recipe, this light and refreshing salad combines sweet and acidic flavors creating a well-balanced and healthy meal. Enjoy it al fresco or save each part of the salad separately and enjoy it throughout the week. Quinoa mixed with oranges, pecans & shallots then served with lettuce, raspberries, goat cheese, and topped with a honey vinaigrette.

Serving Size: Serves 6

Ingredients:

Praline Pecans
  • 1/2 Tbsp unsalted butter
  • 1-1/2 tsp packed light brown sugar
  • 1-1/2 tsp honey
  • 1 pinch kosher salt
  • 1/4 cup chopped pecan pieces
Pickled Shallots
  • 3 Tbsp seasoned rice wine vinegar
  • 1 Tbsp granulated sugar
  • 1/2 cup sliced peeled shallots
Vinaigrette
  • 1/2 cup orange marmalade
  • 1-1/2 Tbsp Dijon mustard
  • 1-1/2 Tbsp cider vinegar
  • 2 Tbsp honey
  • 1 tsp grated orange zest
  • 1/4 tsp kosher salt
  • 1/2 cup extra virgin olive oil
Salad
  • 1-1/2 cups chilled cooked quinoa
  • 1-1/2 cups seeded, peeled orange sections
  • 12 cups spring mix
  • 3/4 cup fresh raspberries
  • 1/2 cup crumbled goat cheese

Instructions:

Praline Pecans
  1. Heat the oven to 350°F. Melt the butter in a sauté pan over medium-high heat. Add the brown sugar, honey and salt and cook for 1 min. or until the sugar is melted. Add the pecans and toss to coat.
  2. Line a rimmed baking sheet with parchment paper. Spread the pecan mixture on the baking sheet. Bake for 8 min. or until the pecans are toasted. Let cool. Cover and keep at room temperature.
Pickled Shallots
  1. Heat the vinegar and sugar in a saucepan to a boil. Add the shallots and remove from the heat. Let cool. Cover and chill. Drain before using.
Vinaigrette
  1. Place the marmalade, mustard, vinegar, honey, orange zest and salt into a food processor. Cover and process until smooth. With the food processor running, pour in the oil and process until well blended. Cover and chill.
Salad
    1. Mix the chilled quinoa, praline pecans, pickled shallots and orange sections. Spoon the quinoa mixture over the spring mix. Top with the raspberries and goat cheese. Drizzle with the vinaigrette before serving. 

Nutrition Facts:

  • Calories: 600kcal
  • Total Fat: 35g
  • Saturated Fat: 7g
  • Trans Fat: 0g
  • Cholesterol: 15mg
  • Sodium: 210mg
  • Total Carb: 65g
  • Dietary Fiber: 7g
  • Sugars: 32g
  • Protein: 10g
 
 

Topics: healthy eating, nutrition, healthy living, recipe

Written by Thorek Memorial Hospital

Thorek Memorial Hospital has been providing quality, progressive health care to Chicagoans since 1911.

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