Blood Orange and Quinoa Salad
Serves: 4
  • 1 cup quinoa, cooked to package directions
  • 1 head radicchio, finely chopped
  • 1 fennel bulb, thinly sliced
  • 1 small red onion, finely diced
  • ¾ cup feta, crumbled
  • 2-3 blood oranges
  • ½ cup pumpkin seeds
  • 3 Tbsp flat leaf parsley, chopped
  • Dressing:
  • ¼ cup blood orange juice (2-3 oranges)
  • ¼ cup white balsamic vinegar
  • ⅓ cup olive oil
  • 1 Tbsp Dijon mustard
  • 2 tsp honey
  • salt and pepper to taste
  1. Supreme the oranges: using a sharp knife, slice off top and bottom. Slice all the peel and pith from the fruit. Slice along the membrane of the orange to remove each section. Set aside.
  2. Whisk together dressing, set aside.
  3. In a large bowl combine radicchio, fennel, onion, feta, pumpkin seeds and parsley. Gently mix in quinoa. Lastly add orange slices.
  4. Remove to serving plates and drizzle with dressing.
Recipe by Eat In Eat Out at