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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
- 1 cup quinoa
- 1.25 cups water
- 3 blood oranges
- 1 shallot, finely chopped
- 1/3 cup pine nuts, toasted
- 1/4 cup chopped mint
- 3 tablespoons olive oil
- 3 ounces feta cheese
- salt and pepper
- 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.
- This recipe was entered in the contest for Your Best Brown Bag Lunch
- This recipe was entered in the contest for Your Best Dish with Blood Oranges, Feta and Mint
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