QUINOA AND BLOOD ORANGE SALAD WITH AVOCADO, FETA AND MINT

  • PREP TIME: 15 minutes
  • COOK TIME: 15 minutes
  • YIELDS: 4-5 servings

Ingredients

  • 1 cup quinoa, rinsed
  • 1/3 cup dried cranberries
  • 1 ½ tablespoons white balsamic vinegar
  • 1 tablespoon olive oil
  • 3 blood oranges, peeled and thinly sliced*
  • 1 avocado, peeled, and cut into chunks
  • ½ cup feta, cut into ½” chunks
  • 1 small handful fresh mint leaves, roughly chopped
  • 2 tablespoons pistachios

Quinoa is a nutritional powerhouse of vitamins, minerals, and fiber and is super easy to prepare. This winter salad makes a wonderful lunch or side dish for supper. Depending on what is in season – have fun experimenting with different flavors of fruits and herbs.

Instructions

FIRST In a medium saucepan, bring 2 cups water, quinoa, and ½ teaspoon salt to a boil. Add cranberries, cover, and reduce heat to low. Simmer until quinoa is tender and most of the water is absorbed, about 15 minutes.

NEXT In a small bowl whisk together vinegar and oil, season to taste with salt and pepper, and set aside.

LAST Toss quinoa, oranges, avocado, feta, mint, and pistachios in a large bowl. Drizzle with dressing and toss to coat. Serve cold or room temperature.

*If blood oranges are not available, 2 navel oranges or 1 grapefruit may be easily substituted.