This Orange Quinoa salad is so easy to put together. The citrus fennel salad stores well and the flavors are very fresh. It makes a perfect picnic salad because 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!
What you need for Orange Quinoa Salad
Basically, all the Orange Quinoa Salad 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 are not quite enough. I am including the picture of his meal that night.
We had sautéed 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 has 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. What can I say he likes a regular salad plus his veggies every night. ????
This salad is terrific any time of year. Be sure to try it out!
Tutti a tavola è pronto!
Un caro saluto e alla prossima.
📖 Recipe
Orange Quinoa Salad { Insalata di Quinoa con Arancia}
Ingredients
- 1 cup quinoa
- 1 ⅔ cup chicken broth
- 1 bunch chopped scallions green onions
- 1 sliced fennel bulb save the green fronds
- 1 orange -- peeled and cut into segments
- ¼ cup olive oil
- ¼ cup orange juice
- Salt and pepper to taste
- crumbled goat cheese or if you prefer-- feta
Instructions
- 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.
Notes
- I removed the white membrane on the orange with my very sharp zester/peeler and then I cut the orange into segments.
Nutrition
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