One of my favorite magazines is Cook’s Illustrated. If you love cooking or are learning how to cook, this is a must-have magazine for you to read. They take a recipe and remake it many ways until they find the perfect cooking technique. This month’s magazine talked about the Secret to Great Rice Salad. I love a good rice salad, especially since it is gluten free. But, I also love a good quinoa salad. I have adapted one of their rice salad recipes to a quinoa salad recipe. This salad would be great served any time of year.
3 Tablespoons olive oil
1 garlic clove, minced
1 Tablespoon juice from a small orange
1 teaspoon grated orange zest
2 teaspooons apple cider vinegar
1 teaspoon table salt
1/2 teaspoon ground black pepper
3 cups cooked quinoa
1/3 cup chopped pitted green olives
2 medium oranges, cut into segments
1/3 cups slivered almonds
2 Tablespoons fresh oregano leaves, minced
Stit together oil, garlic, orange zest and juice, vinegar, salt and pepper in a small bowl. Combine cooked quinoa, olives, oranges, almonds and oregano in a large bowl. Drizzile oil mixture over and toss well to combine. Let stand 30 minutes to blend flavors and serve. Can be made ahead of time and stored in the refrigerator for 3 days.
If you are looking for more quinoa recipes, make sure to register for the 2009 Gluten Free Cooking Expo. We have a special session just on quinoa.