Citrus Quinoa Salad & Quinoa Tabouli

This 1st recipe I tried once and afterward there were some changes that I felt would make it much better.  The recipe below is the final product for Citrus Quinoa Salad.  I love the pop that quinoa has making it one of my favorite grains to cook with.  And its a great way to get your whole grains in!!

Citrus Quinoa Salad

1/4 cup plus 1 tbsp extra virgin olive oil

2 cups quinoa, rinsed and drained

2 cups fresh orange juice

2 cups water

kosher salt, freshly ground pepper

1/2 cup pine nuts

1 tablespoon white wine vinegar

1 medium cucumber, peeled, halved, seeded and finely diced

1 large beefsteak tomato (or tomatoes of choice), seeded and finely diced

3 green onions, chopped

1/4 cup finely chopped basil

1/4 cup finely chopped mint

Juice of 1 large (or 2 small) lemons

In a medium saucepan, heat the 1 tablespoon of olive oil. Add the quinoa and cook over moderately high heat, stirring, until lightly browned, about 4 minutes. Add the orange juice, water and a generous pinch of salt and bring to a boil. Cover and cook over low heat until the liquid is absorbed, about 15 minutes. Fluff the quinoa with a fork and spread on a baking sheet to cool

In a medium skillet, toast the pine nuts over moderate heat, stirring occasionally, until golden and fragrant, about 5 minutes. Transfer the pine nuts to a plate to cool.

In a large bowl, whisk the remaining 1/4 cup of olive oil with the vinegar. Add the quinoa, pine nuts, cucumber, green onions, tomato, basil, mint, fresh lemon juice and toss well, breaking up any lumps of quinoa. Season the salad with salt and pepper and serve.

I had never cooked quinoa in orange juice and loved the tangy-ness it gave the dish!  While this had some differences with the citrus flavor, basil, and pine nuts...the mint, cucumber, and green onion reminded me of tabouli so I figured I'd share my quinoa tabouli recipe as well since they're similar. 

Quinoa Tabouli

2 cups quinoa

4 cups hot water

1 cucumber, chopped

2 small tomatoes/1 large tomato, diced

6-8 green onions, chopped

1/2 cup fresh mint, chopped

2 cups fresh parsley, chopped

1 clove garlic minced

Dressing: 

1/2 cup fresh lemon juice

3/4 cup extra virgin olive oil

salt & pepper to taste.

Cook quinoa, similar to above recipe.  Let cool and squeeze quinoa dry of any water.  Combine the salad ingredients in medium bowl.  Combine the dressing ingredients in separate bowl and stir into salad mixture.  Chill salad for flavors to mix. Serve chilled or at room temp.

**Note, for a traditional tabouli substitute cracked wheat (bulgur) in place of quinoa

See?? Very similar w/ some slight differences.  Whatever your preference!  :)