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Holiday quinoa salad

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Makes 4 servings.

Ingredients

3/4 cup quinoa

3/4 teaspoon kosher or sea salt, divided

1/2 medium Fuji apple, cored and finely chopped

1/2 cup fresh pomegranate seeds

1/3 cup finely chopped cilantro

1/4 cup finely chopped fresh mint

1/4 cup finely chopped flat-leaf parsley

1/3 cup finely chopped scallions, green and white parts

1/4 cup blood orange juice or orange juice plus 1 teaspoon lemon juice

Freshly ground pepper

2 teaspoons extra-virgin olive oil

Directions

  • Rinse quinoa in strainer; drain well; and place in heavy, medium saucepan.
  • Cook over medium-high heat, stirring constantly with wooden spatula until grains stick to bottom of pot and then start to move freely and smell toasty, about 5 minutes.
  • When grains of quinoa start to pop, move pot from heat and pour in 1 3/4 cups water, standing back as it will splatter. Immediately return pot to heat and reduce heat to medium.
  • Add 1/4 teaspoon salt, cover, and simmer for 15 minutes or until quinoa is almost tender.
  • Off heat, let grain sit covered for 10 minutes.
  • Using fork, fluff quinoa and transfer it to mixing bowl. There will be about 2 1/4 cups cooked quinoa.
  • Let quinoa sit until it is room temperature. Add apple, pomegranate seeds, cilantro, mint, parsley and scallions to grain, and, using a fork, mix to combine.
  • In small bowl, whisk orange juice or two citrus juices with remaining 1/2 teaspoon salt until it dissolves. Add 4 to 5 grinds pepper; then whisk in oil.
  • Pour dressing over salad, and toss with fork to distribute evenly.
  • Serve within 2 hours. The quinoa and dressing parts of this salad can be made up to 8 hours ahead and then covered and refrigerated separately and combined shortly before serving.
  • Nutrition information

    Serving size: 1/4 of recipe. Amount per serving: 179 calories, 4g total fat (less than 1g saturated fat), 32g carbohydrates, 5g protein, 3g dietary fiber, 366mg sodium.

    Source: American Institute for Cancer Research

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