Sprouted Quinoa Salad With Blood Orange Vinaigrette, Apricot And Pistachio Recipe

Name: Sprouted Quinoa Salad With Blood Orange Vinaigrette, Apricot And Pistachio
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup Sprouted Quinoa; 1 Small Sweet Onion, small diced; 1 tablespoon Olive Oil; 1/2 cup Dried Apricot, small diced; 1/2 cup Roasted Salted Shelled Pistachios, chopped; 2 tablespoons Parsley, minced; 1 Blood Orange, or any common orange out of season; 1 tablespoon Orange Blossom Vinegar or good quality Champagne Vinegar; 2 tablespoons Extra Virgin Olive Oil; 1/2 teaspoon Dijon Mustard; 1/2 teaspoon Honey; 2 teaspoons Salt

Servings: persons

1 cup Sprouted Quinoa
1 Small Sweet Onion, small diced
1 tablespoon Olive Oil
1/2 cup Dried Apricot, small diced
1/2 cup Roasted Salted Shelled Pistachios, chopped
2 tablespoons Parsley, minced
1 Blood Orange, or any common orange out of season
1 tablespoon Orange Blossom Vinegar or good quality Champagne Vinegar
2 tablespoons Extra Virgin Olive Oil
1/2 teaspoon Dijon Mustard
1/2 teaspoon Honey
2 teaspoons Salt

1
Rinse the sprouted quinoa. Bring 2 cups of water to a boil with 1/4 teaspoon salt. Add the sprouted quinoa, stir, bring to a simmer, cover and cook over low for 20 minutes, until all of the water is absorbed. Spread into a thin layer on a plate to cool.
2
Saute the onion in the olive oil until translucent. Set aside too cool.
3
Segment and dice the blood orange, saving any juices that may accumulate. Mix the blood orange with the vinegar, extra virgin olive oil, mustard, honey and remaining salt to make a vinaigrette. Mix well.
4
Combine the cooled quinoa, onion, apricot, pistachio, parsley and the blood orange vinaigrette. Season with additional salt and freshly cracked pepper to taste.

123

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 cup Sprouted Quinoa, 1 Small Sweet Onion, small diced, 1 tablespoon Olive Oil, 1/2 cup Dried Apricot, small diced, and more.

Yes, Sprouted Quinoa Salad With Blood Orange Vinaigrette, Apricot And Pistachio falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Sprouted Quinoa Salad With Blood Orange Vinaigrette, Apricot And Pistachio

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