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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
shallot, finely chopped
cup pine nuts, toasted
cup chopped mint
tablespoons olive oil
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