Naturopathic Cancer Treatment Provider for over 25 years
SERVES 6 TO 10
Ingredients:
1½ cups quinoa, rinsed and drained (makes 4½ cups cooked)
3 cups water
Salt
1/3 cup fresh orange juice
3 tablespoons extra-virgin olive oil or avocado oil
1 tablespoon soy sauce or tamari
1 tablespoon rice vinegar
1 teaspoon honey
½ teaspoon toasted sesame oil
¾ teaspoon finely grated organic orange zest
1 cup pomegranate seeds (from 1 pomegranate; see Note for substitutions)
½ cup coarsely chopped fresh cilantro
½ cup chopped lightly toasted pecans or pine nuts
Fresh lemon juice
Instructions:
1 In a medium pot with a lid, add the quinoa, water, and ¼ teaspoon salt. Cover the pot and allow the water to come to a light simmer over medium heat. Reduce the heat to low and, without stirring, allow the quinoa to slightly simmer for 15 minutes. Turn off the heat and allow the quinoa to sit covered for 5 minutes. Fluff gently with a fork and transfer to a large bowl to allow it to cool completely.
2 Meanwhile, in a small bowl, make the dressing by whisking together the orange juice, oil, soy sauce or tamari, rice vinegar, honey, sesame oil, and orange zest.
3 Pour the dressing over the quinoa and mix well. Fold in the pomegranate seeds, cilantro, and nuts, and season with lemon juice. Stir well, cover, and refrigerate for at least 30 minutes or overnight before serving. Taste before serving to see if it needs a little salt or a squeeze of fresh lemon juice.
Notes: If pomegranates are not in season, you can substitute dried cranberries or chopped dried sour cherries.
