Quinoa, orange and cashew salad

Light and refreshing, this salad can be served as an entrée or it can accompany a heavier, grilled dish.

Ingredients (serves 4)
- 1 cup quinoa, boiled according to the instructions on the packaging
- 4 oranges
- 1/2 cup cashews, toasted and coarsely chopped
- a handful fresh parsley
- 3 Tablespoons extra virgin olive oil
- 2 Tablespoons balsamic vinegar
- 1 Tablespoon maple syrup/honey
- salt and pepper, to taste

Place quinoa in a bowl, fluff with fork and allow to cool. Peel the oranges and, with a very sharp knife, remove the pith completely. Holding the grapefruit vertically, cut in between the membranes. When removing the orange wedges, hold the fruit over a bowl in order to catch the juices. When you removed all the orange wedges, squeeze the rest of the juice from the membranes into a little bowl. Mix the orange juice with the balsamic, maple, olive oil, salt and pepper, then add it to the quinoa. Toss to combine, taste and adjust seasonings. Garnish with the orange segments, cashews and parsley and serve immediately. Enjoy!

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