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Warm Quinoa Salad with Orange Blossom Vinaigrette

Recipe courtesy of Chef Ray Garcia, FIG Restaurant, Santa Monica, CA

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  • 3½ oz. red quinoa
  • 1 cup vegetable stock
  • 1 sprig rosemary
  • 2 oz. haricots verts
  • ½ Granny Smith apple
  • 2 oz. Swiss chard
  • 2 oz. butternut squash
  • 1 oz. almond flakes

For the Orange-Blossom Vinaigrette

  • ¼ cup orange blossom honey
  • 1 cup orange juice
  • ½ cup white balsamic vinegar
  • 1 cup California Olive Ranch extra virgin olive oil


  1. Simmer and reduce orange juice by one-third. Allow to cool. When orange juice has cooled, mix all ingredients for dressing and set aside.
  2. Cook quinoa in vegetable stock and a spring of rosemary. When cooked, drain the quinoa and toss with a little California Olive Ranch extra virgin olive oil.
  3. Cut butternut squash into ½ inch cubes and roast at 350 degrees for 15 minutes or until fork tender.
  4. Saute apples, Swiss chard and blanched beans.
  5. Mix roasted squash and sauteed ingredients with quinoa and dress with vinaigrette. Garnish with toasted almond flakes.


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