Serves a Crowd

Orange Quinoa Salad with Almonds, Olives, and Feta

February  6, 2011
Author Notes

Orange Quinoa Salad with Almonds, Olives, and Feta features Satsuma Mandarins with both the diced fruit and zest being tossed throughout. The sweet-tart citrus pairs nicely with the salty olive and the nutty almond. The feta adds a bit of tangy creaminess. I last served this dish with grilled chicken and a big green salad. Enjoy. - My Pantry Shelf —My Pantry Shelf

Test Kitchen Notes

This light, brightly flavored grain-based salad was a huge hit at our house. As he was tucking into his third serving, my husband Mr. T declared, “Wow, this is so good. I could eat a lot of this.” (At that point, he already had. He couldn't stop raving about it.) The zingy olives, refreshing—and very pretty—orange segments, tart feta and chopped parsley play off each other beautifully, while the almonds add a nice contrast in texture. My Pantry Shelf’s method for cooking the quinoa yields fluffy, separate grains, making it just perfect for this salad. I can easily see substituting tomatoes for the oranges when the seasons change. Very nicely done!! —AntoniaJames

  • Serves 6 as a side dish
Ingredients
  • The Quinoa
  • 1 tablespoon olive oil
  • 3/4 cup onion, minced
  • 1 1/2 cups quinoa
  • 1 1/2 cups water
  • 1 teaspoon salt
  • Putting it Together
  • 1/2 cup kalamata olives, chopped
  • 1/2 cup crumbled feta
  • zest from one satsuma mandarin
  • 3 satsuma mandarin oranges, peeled, segmented, and diced
  • 1/4 cup parsley, chopped
  • 1/2 cup roasted almonds, chopped
In This Recipe
Directions
  1. The Quinoa
  2. Heat oil in a pan over medium heat. Add onion and cook until translucent.
  3. Place quinoa in a fine mesh sieve and rinse thoroughly with water.
  4. Add quinoa to pot with onions. Add water and salt.
  5. Bring to a boil, cover, and reduce to a simmer.
  6. Cook 15 minutes or so until the water is absorbed.
  7. Remove lid, fluff with a fork, and allow to cool.
  1. Putting it Together
  2. Toss cooled quinoa mixture and remaining ingredients together.
  3. Season to taste with salt and pepper.

See Reviews

See what other Food52ers are saying.

  • The Expatresse
    The Expatresse
  • AntoniaJames
    AntoniaJames
  • drbabs
    drbabs
  • Midge
    Midge
  • My Pantry Shelf
    My Pantry Shelf
Review
The bounty of each season is worth celebrating! Most of the meals I cook for my hungry family of four are based on whatever is fresh and bountiful in our yard or what we can glean from the yards of our friends and neighbors. The seasonal food we have in surplus goes into the canning jars. Even busy families can find time for fresh, homemade foods.