Author Notes: I love cooking with quinoa. It’s a delicious, nutty grain and it makes for a great side dish. This salad is also a good main dish option, just top it with a fried egg or some grilled or seared scallops. I use a combination of quinoas, one red, one not, to add additional color and interest to the dish. —Savorykitchen
Serves: 4
Ingredients
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1
cup quinoa
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1.25
cups water
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3
blood oranges
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1
shallot, finely chopped
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1/3
cup pine nuts, toasted
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1/4
cup chopped mint
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3
tablespoons olive oil
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3
ounces feta cheese
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salt and pepper
Directions
- Make the quinoa: Rinse the quinoa in a mesh strainer. Bring the water and a pinch of salt to a boil in a small saucepan. Add the quinoa and reduce heat to a simmer. Cover and simmer for 15 minutes until quinoa is tender.
- While the quinoa is cooking, prepare the oranges. Cut the peel off of two of the oranges and then cut them into bite-sized sections, removing any really fibrous bits. (If you know how to supreme an orange – do that.)
- Combine the cooked quinoa, chopped or supremed oranges, shallots, pine nuts, and mint. Squeeze the juice of the other orange over the salad and drizzle it with olive oil (about 2-3 tablespoons). Gently stir in the feta cheese. Taste the salad and add salt and pepper to taste.