"This quinoa salad is delicious with Marcona almonds, but I sometimes substitute toasted pine nuts, because everything tastes better with toasted pine nuts!" —Oprah Winfrey

Serves 4

Ingredients

  • 1 cup quinoa, preferably multicolored, rinsed and drained (if necessary)
  • ¼ cup minced shallots (from 1 to 2 large shallots)
  • ¼ cup white balsamic vinegar
  • 1 Tbsp. Dijon mustard
  • 2 garlic cloves, minced
  • Finely grated zest and 2 Tbsp. juice from 1 lemon
  • ½ tsp. kosher salt
  • Ƅ tsp. ground black pepper
  • ⅛ tsp. cayenne pepper
  • ¼ cup extra-virgin olive oil
  • 1 large orange
  • 4 hearts of palm (from one 14-ounce can), drained and thinly sliced
  • 1 ripe mango, peeled, pitted and chopped
  • ½ English cucumber, thinly sliced into half moons
  • ½ cup Marcona almonds or toasted pine nuts

    Directions

    Active time: 30 minutes
    Total time: 1 hour


    In a medium pot, bring 2 cups water to a boil. Add quinoa, cover, reduce heat to medium-low and simmer until liquid is absorbed, 15 to 20 minutes. Remove from heat and set aside, covered, for 5 minutes more. Uncover, fluff with a fork and spread out on a baking sheet or large platter to let cool.

    Meanwhile, in a medium bowl, whisk together shallots, vinegar, mustard, garlic, lemon zest and juice, salt black pepper and cayenne. Whisk in oil.

    Zest orange into a large bowl. Using a paring knife, cut and discard peel and pith from orange. Cut between membranes to release segments; roughly chop and add to bowl with zest. Add cooled quinoa, hearts of palm, mango, cucumber and almonds. Toss gently to combine. Drizzle vinaigrette on top and toss again to coat. Serve immediately.
    • From the August 2015 issue of O, The Oprah Magazine

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