Ingredients

The following ingredients have 4 Servings
  • 1-1/2 cups dry quinoa
  • 3 cups water
  • 1/2 tsp salt
  • 1 avocado (diced)
  • 1 large Navel orange
  • 3 tbsp dried cranberries
  • 3 tbsp chopped almonds (toasted)
  • 1 tsp finely chopped fresh thyme leaves

Instruction

  • Place the dry quinoa in a fine meshed sieve and rinse it thoroughly under cold running water until it no longer produces foam; this will ensure that all traces of saponin, the quinoa's natural coating (which can make it taste bitter or soapy) are gone.
  • Transfer the rinsed quinoa to a medium saucepan, add the water and salt and bring to the boil; reduce the heat to a slow simmer, cover and let the quinoa cooked undisturbed until all the water has evaporated and the grains are tender, about 20 to 25 minutes.
  • While the quinoa is cooking, toast the chopped almonds in a small non-stick pan set over medium heat until they’re slightly golden and fragrant, about 5 minutes.
  • Supreme your orange then cut the supremes into bite size chunks and put them in a bowl; squeeze the remaining juice out of the membrane into that same bowl.
  • When the quinoa is cooked, transfer it to a large bowl and add the orange chunks and juice, diced avocado, toasted almonds, cranberries and chopped thyme, then mix delicately, adjust seasoning if necessary and serve.