This citrus salad is so easy to put together. . . . it stores well and the flavors are very fresh. It makes a perfect picnic salad. . . .it transports easily and you don’t have to worry about it spoiling like some other type picnic foods.
The fennel gives the salad a nice crunch and the anise taste of the fennel with the sweet citrus of the orange makes this side a good accompaniment for the pork that we are serving. . . .
but it would go just as well with chicken or fish.
This salad comes together very quickly. . . .
. . . .basically all it needs is a peeled orange . . . . scallions . . . . a fennel bulb. . . . some goat cheese and of course the quinoa. The rest of the ingredients are also very simple . . . . extra virgin olive oil. . . .orange juice . . . . salt and pepper. No fancy ingredients to go out and purchase. You can store this in the fridge for several days and it keeps nicely.
Now. . . . for my Honey. . . . a salad and meat is not quite enough . . . . so I am including the picture of his meal that night. We had sauteed spinach with porcini mushrooms . . . .that red stuff you see on top of the spinach is his hot sauce . . . . I did tell you that he likes his food hot. He does have a habit of slathering most of his food with our hot sauce — that post will be at a later date. Thank goodness he didn’t put the hot sauce on the Orange Quinoa Salad. Yes. . . . you do see a regular salad also. What can I say he likes a regular salad plus his veggies every night.
- 1 cup quinoa
- 1 2/3 cup chicken broth
- 1 bunch chopped scallions ( green onions)
- 1 sliced fennel bulb, save the green fronds
- 1 orange -- peeled and cut into segments
- 1/4 cup olive oil
- 1/4 cup orange juice
- Salt and pepper to taste
- crumbled goat cheese or if you prefer-- feta
- Cook quinoa in simmering broth, covered, about 15 minutes, let cool.
- Toss with chopped scallions, the sliced fennel bulb, the segments from the orange.
- Mix the olive oil, orange juice, salt and pepper together in a small measuring cup then add it to the salad and mix thoroughly. Let rest about an hour so that the flavors can meld.
- Top with fennel fronds and the crumbled goat cheese.
- I removed the white membrane on the orange with my very sharp zester/peeler and then I cut the orange into segments.
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