• 1/2 cup organic quinoa
  • 2 tablespoons thinly sliced toasted almonds
  • 1 organic naval orange
  • 1/2 teaspoon Himalayan salt
  • 1 teaspoon lemon juice
  • 1/2 teaspoon lemon zest from an organic, unwaxed lemon
  • 1 tablespoon extra-virgin olive oil or virgin coconut oil
  • 1 garlic clove, minced
  • 2 tablespoons chopped organic cilantro
  • 1/4 – 1/2  tablespoon Tabasco (depending on how hot you like it)



  1. Cook your quinoa and chill beforehand.
  2. Toast your almond slices on a dry pan and set aside.
  3. Peel and de-seed the orange and remove as much of the membrane as you can and cut into chunks.
  4. In a small bowl make the dressing by combining salt, lemon juice and rind, oil, minced garlic and Tabasco.
  5. Combine quinoa and oranges  in a serving bowl and toss with dressing.
  6. Sprinkle with cilantro and toasted almonds. Serve immediately.

Weiser Tip: Do not add orange chunks or cilantro until ready to eat.