Quinoa and Hazelnut Salad
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"I adapted this recipe from a Beans, Grains and Lentils class I attended about 20 years ago. It is a favorite of mine with great flavor. Quinoa is a nutritional powerhouse. It is high in protein, magnesium, and iron as well as a good source of calcium. Quinoa is gluten free, easy to digest, and a complete protein."
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Ingredients40 m servings 309 cals
Original recipe yields 6 servings
- 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.
- Cook's Notes:
- I like to mix the herbs into the salad directly instead of adding in the vinaigrette but both ways are good.
- I recommend using freshly squeezed orange and lemon juices for best flavor.
Per Serving: 309 calories; 14 g fat; 39.7 g carbohydrates; 8 g protein; 0 mg cholesterol; 34 mg sodium. Full nutrition