BLOOD ORANGE SALAD WITH QUINOA & ALMONDS
A delicious wintery salad packed with the seasons most delicious ingredients. Easy to make and sure to impress!
- 175 g quinoa
- 60 g wild rocket
- 4 blood oranges cut into segments
- 1/4 red onion sliced as thinly as possible
- 15 g fresh mint roughly chopped
- 50 g almonds toasted & roughly chopped
- 100 g feta or vegan alternative
- 1.5 tsp cumin seeds
- 2 tbsp red wine vinegar
- 4 tbsp extra virgin olive oil
- 1.5 tbsp maple syrup
- sea salt & freshly ground black pepper
Start by cooking your quinoa according to the packets instructions. Set aside and allow to cool.
To make the dressing, heat a dry frying pan over a medium heat and add the cumin seeds. Toast, stirring constantly, for 1-2 minutes, until golden. Watch them very carefully here so they do not burn. Tip into a glass and combine with the red wine vinegar, extra virgin olive oil, maple syrup and a big pinch of salt and pepper. Taste and adjust the seasoning if required.
To serve, arrange the quinoa, wild rocket, blood oranges, red onion, mint, toasted almonds and feta between plates or on one big serving dish. Drizzle with the dressing and enjoy.
As blood oranges are in season, they should be lovely and sweet. However, if you find yours are uber bitter or sour, you might want to omit the cumin seeds from the dressing to even out all the flavours.
Want more winter salad inspo? Why not try my Celeriac, Apple & Lentil Salad?