Red Quinoa with Dried Fruit, Pecans and Blood Orange Raspberry Vinaigrette

by Rachel on April 11, 2013

Red Quinoa with Dried Fruit and Pecans

Mark & Stephen’s is a small batch LA-based business that focuses on salad dressings, jams and mustards. This is my second foray into developing recipes to go with Mark & Stephen’s excellent salad dressing offerings. Their Blood Orange Raspberry Vinaigrette is perfect. It’s a little bit sweet, but not too sweet and tastes fresh and clean – like fruit just picked out of one’s back garden. It works perfectly with a lightly sweet quinoa salad.

Red Quinoa with Mark & Stephen’s Vinaigrette

Red Quinoa with Dried Fruit, Pecans and Mark & Stephen’s Blood Orange Raspberry Vinaigrette (makes 6-8 side servings)

  • 1 ½ cups red quinoa
  • 3 cups water
  • 1 cup dry toasted pecan pieces
  • 1 cup dried wild blueberries
  • 1 cup Vidalia onions, finely diced
  • 1 cup dried apricots, finely diced
  • ¾ cup Mark & Stephen’s Blood Orange and Raspberry Vinaigrette
  • Blood Oranges or Cara Cara Oranges cut into 1/8ths for garnish
  • 8 cups of Arugula

Rinse the dry quinoa in a fine mesh sieve. Put the three cups of water in a small saucepan that has a lid. Add the rinsed quinoa. Bring the water to a high simmer, stirring a few times. Turn down to low and cover. Simmer until the quinoa is just tender. You should see the white sprouts start to break out of the quinoa seeds. Drain the quinoa in your fine mesh sieve and set aside while you pull together your salad.

In a large mixing bowl toss together the pecans, wild blueberries, onions, and dried apricots. Add the quinoa. Toss gently. Add the salad dressing. Toss gently and then serve on top of a bed of arugula. Garnish with orange slices.

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