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Citrusy Quinoa Salad
Recipe by Chef Tom Fraker

1 package Melissa's Cooked Quinoa
1 Melissa’s Grapefruit, segmented
2 Melissa’s Blood Oranges, segmented
2 Celery Stalks, ends trimmed; chopped
½ cup Melissa’s Jicama, diced
2 packages Melissa’s Dried Tart Cherries
1 cup Red Walnuts, chopped
½ cup Chopped Cilantro
2 Navel Oranges
1 Lime
1 Melissa’s Seedless Lemon
⅓ cup Red Wine Vinegar
¼ cup Melissa’s Organic Blue Agave Syrup
⅛ teaspoon Kosher Salt
⅛ teaspoon Freshly Ground Pepper

In a mixing bowl, crumble the quinoa and add the next 7 ingredients. Mix well.

In another bowl, whisk together the juice of the navel oranges, lime and lemon. Whisk in the vinegar, agave, salt and pepper. Pour into the other bowl and mix well. Serve or chill until ready to use. Makes about 4 to 6 servings.