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Blood Orange and Quinoa Salad

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Servings 4

Ingredients
  

  • 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
  • 1/3 cup olive oil
  • 1 Tbsp Dijon mustard
  • 2 tsp honey
  • salt and pepper to taste

Instructions
 

  • 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.
  • Whisk together dressing, set aside.
  • In a large bowl combine radicchio, fennel, onion, feta, pumpkin seeds and parsley. Gently mix in quinoa. Lastly add orange slices.
  • Remove to serving plates and drizzle with dressing.