Ingredients
- 3/4 cup red quinoa
- Juice of 3 limes (about 1/3 cup)
- 2 teaspoons agave nectar
- 1 jalapeno, seeded and minced
- 1/2 teaspoon minced garlic
- 1/4 teaspoon ground cumin
- 2/3 cup canola oil
- 1/2 cup plus 2 tablespoons chopped fresh cilantro
- 1/2 teaspoon lime zest
- Kosher salt
- 2/3 cup Cara Cara or navel orange segments, pith removed (see Cook's Note)
- 1/2 cup 1/4-inch-diced peeled and trimmed jicama
- 1/4 cup 1/4-inch-diced red onion
- 1/2 cup toasted, sliced almonds, plus extra for garnish
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