Grilled oranges with quinoa & almond salad
- Preheat oven broiler.
- Rinse quinoa and cook according to package directions using water and chicken broth.
- Peel 1 navel orange, then slice it crosswise into ½-in. (1 cm) rounds. Cut other unpeeled orange in half cross-wise. Place orange slices on a baking sheet and broil about 2 minutes per side.
- In a large serving bowl, combine quinoa, red onion, cumin, and almonds. Squeeze juice from orange halves over the salad and add mint. Mix well. Place grilled orange rounds on top of salad. Serve warm or at room temperature.