Prep Time: 20 minutes
Cook Time: 20 minutes
Yield: 4 servings
for the salad ½ cup quinoa, rinsed well
1 cup water
pinch fine sea salt
2 blood oranges (cara cara or navels work too)
1 small fennel bulb, finely shaved or sliced
1 3.5 oz. package arugula
½ cup walnuts, chopped and lightly toasted
for the dressing
zest of 1 blood orange (or orange of choice)
3 Tbsp. blood orange juice (from salad oranges and 1 additional orange if needed)
2 Tbsp. lemon juice, freshly squeezed
1 Tbsp. finely minced shallots
¼ cup extra virgin olive oil
½ tsp. fine sea salt
1 Tbsp. maple syrup
Place quinoa in fine mesh sieve, rinse thoroughly and drain. Place quinoa is small sauce pan with water and bring to a boil. Reduce to a simmer, cover and cook for 15-20 minutes, or until all water has been absorbed. Remove from heat, allow to sit for 5 minutes and fluff grains with a fork. Set aside to cool.
While quinoa is cooking, make salad and dressing. Zest one orange and put zest in small jar. Supreme both oranges by cutting off the skin and pith, then slicing between the membranes to release each segment of fruit. Place segments in salad bowl and squeeze left over membranes over a small bowl to release remaining juice.
Measure orange juice and add more, if needed, to reach 3 Tbsp. Place orange juice in jar with zest and add lemon juice, shallots, olive oil, salt and maple syrup. Put on lid and shake well to combine.
To salad bowl with orange segments, add cooled quinoa, shaved fennel, arugula and walnuts. Toss gently to combine. Add enough dressing to evenly coat everything (you may not need all of it), toss again and serve immediately.
Quinoa can be cooked up to 3 days in advance and refrigerated.