With antioxidant rich cranberries and oranges coupled with quinoa and sunflower seeds which create a complete protein, this recipe is festive but easy-to-make and friendly to your vegan and food-sensitive party goers. A delicious dish to bring with you to a party or serve at your own!
Inspired by The Food Network
Serves: 4 full servings (or 8-12 party guests)
• 1/4 cup olive oil
• 3 1/2 teaspoons fresh lemon juice
• 1 teaspoon orange zest
• 1 teaspoon honey
• 1/2 teaspoon kosher salt
• 1/8 teaspoon ground black pepper
• 1/2 cup dried cranberries
• 1 cup uncooked quinoa
• 1 orange, supremed (or membrane and seeds-removed and cut into segments)
• 1/3 cup scallions, sliced into 1/4-inch rings
• 3/4 cup raw sunflower seeds
• 3 tablespoons fresh mint leaves, cut into chiffonade
1. For the dressing: Whisk together the oil, lemon juice, honey, salt and pepper in a small bowl. Set aside.
2. For the salad: Bring 2 1/2 cups water to a boil in a medium saucepan with a tight-fitting lid. Place the cranberries in a small bowl. Ladle out 1/2 cup of the boiling water over the cranberries to rehydrate. Pour the quinoa into the pot with the remaining boiling water, cover and reduce the heat to medium-low. Cook until the quinoa absorbs the water, 12 to 15 minutes. Fluff with a fork, and transfer to a large bowl.
3. Drain the cranberries and scatter them over the quinoa. Add the scallions, orange, sunflower seeds and vinaigrette, and fold into the salad until evenly distributed. Add the mint and serve, or chill overnight if desired.