Moroccan Salad with Blood Oranges
Ingredients
-
1
cup
quinoa
-
1¾
cups
water
-
a pinch
salt
-
2
green onions, sliced diagonally
-
¼
cup
kalamata olives, thinly sliced
-
3
blood oranges (or regular oranges)
-
¼
cup
olive oil
-
1
tablespoon
red wine vinegar (optional)
-
1
teaspoon
honey, maple or sugar
-
to taste
cracked pepper and salt
-
¼
cup
toasted slivered or Marcona almonds
-
12
fresh mint leaves, torn
Instructions
- Bring quinoa, water, and a pinch of salt to a boil in a medium pot.
- Once boiling, cover and reduce heat to low, cooking for 15 minutes.
- In a medium bowl, combine sliced green onions, sliced olives, and 2 peeled and quartered blood oranges.
- Fluff the cooked quinoa with a fork and add it to the bowl with the oranges.
- Dress the salad with olive oil, the zest and juice of the remaining orange, and honey.
- Adjust seasoning with salt and pepper to taste.
- Top with toasted almonds and torn mint leaves.
- Serve warm, at room temperature, or chilled.
Nutrition Facts (estimated)
Servings
4
Calories
344
Total fat
13.8g
Total carbohydrates
49.5g
Total protein
9g
Sodium
67mg
Cholesterol
0mg
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