Quinoa and Hazelnut Salad recipe
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Ingredients
- ¼ cup freshly squeezed orange juice 2 tablespoons olive oil 3 green onions, sliced 4 teaspoons freshly squeezed lemon juice 1 tablespoon chopped fresh chives 1 tablespoon chopped fresh cilantro 1 tablespoon chopped fresh parsley 1 teaspoon balsamic vinegar ¼ teaspoon fennel seed salt to taste 3 cups water 1 ½ cups quinoa, rinsed and drained ½ cup hazelnuts 5 tablespoons sweetened dried cranberries 1 apple, cored and chopped
Nutrition Info
- 308.6 caloriescarbohydrate: 39.7 gcholesterol: : -fat: 14 gfiber: 5.2 gprotein: 8 gsaturatedFat: 1.4 gservingSize: -sodium: 34 mgsugar: 9 gtransFat: : -unsaturatedFat: : -
Directions Quinoa and Hazelnut Salad
Directions
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Blend orange juice, olive oil, green onion, lemon juice, chives, cilantro, parsley, balsamic vinegar, fennel seed, and salt together in a blender until dressing is smooth.
Bring water and quinoa to a boil in a saucepan. Reduce heat to low, cover, and simmer until quinoa is tender and water is absorbed, about 15 minutes.
Preheat oven to 350 degrees F (175 degrees C). Spread hazelnuts out on a baking sheet.
Roast hazelnuts in the preheated oven until toasted and fragrant, 7 to 10 minutes. Pour nuts onto a clean towel and rub to remove skins, roughly chop hazelnuts and discard skins.
Combine quinoa and cranberries in a large bowl, pour dressing over the top and toss to coat. Stir apple and hazelnuts into quinoa mixture just before serving. Season with salt.