Quinoa Salad with Orange-Cumin Vinaigrette

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 307.8
  • Total Fat: 13.0 g
  • Cholesterol: 0.0 mg
  • Sodium: 144.5 mg
  • Total Carbs: 40.4 g
  • Dietary Fiber: 4.6 g
  • Protein: 8.8 g

View full nutritional breakdown of Quinoa Salad with Orange-Cumin Vinaigrette calories by ingredient
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Serves 4
Adapted from Vegetarian Times Magazine
Serves 4
Adapted from Vegetarian Times Magazine

Number of Servings: 4


    1oz Almonds
    1C quinoa
    1C veggie broth
    1C water
    4 dried apricots
    1oz raisins
    1/3C fresh OJ
    1 shallot, finely chopped
    2T chopped fresh parsley
    2T chopped fresh cilantro
    1T orange zest
    .5t cumin
    .5t coriander
    2T olive oil


Toast almonds 4-5 minutes in a dry skillet

Bring 1 cup water and 1 cup veggie broth and quinoa to a boil in medium sauce pan. Bring to a boil then reduce heat to medium and simmer until all water is absorbed.

In the last 5 minutes of cooking, add the raisins and apricots to soften them up.

Whisk together the oj, shallot, parsley, cilantro, orange zest, cumin, and coriander. Whisk in oil. Pour dressing over quinoa and toss to coat.

Garnish with toasted almonds.

Number of Servings: 4

Recipe submitted by SparkPeople user LERIN26.

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