Moroccan orange salad with arugula and quinoa
Delight in the harmonious blend of zesty Moroccan oranges, peppery arugula, and nutty quinoa in this refreshing and vibrant salad. An exotic sensory journey awaits!
Ingredients:
- 2 tablespoons sherry wine vinegar
- 2 tablespoons freshly squeezed orange juice
- 2 teaspoons sweet paprika (I use Pimenton de la Vera)
- 1/4 teaspoon ground cayenne pepper
- 1/8 teaspoon salt, to taste
- 6 tablespoons extra-virgin olive oil
- 2 large navel oranges
- 4 handfuls arugula (enough for two servings)
- 1 cup cooked quinoa grain (see headnote)
- 2 large shallots, peeled and slivered
- 20 kalamata olives, halved
- 3 tablespoons fresh mint leaves, chopped
- zest of 1 large lime
- 1/4 cup feta cheese, crumbled
Instructions:
- Prepare the sauce by mixing the sherry wine vinegar, orange juice and seasonings until seasonings are fully mixed. Blend in the olive oil until well combined. Keep it aside.
- Cut off the ends of the oranges. Place them on the cut ends and carefully remove the peel and white part, keeping the fruit whole. Cut into 1/4" -1/2" thick slices. If preferred, cut each slice into small pieces.
- In a big bowl, mix together the arugula, cooked quinoa, olives, shallot, mint leaves and lime zest. Add the orange pieces and pour half of the sauce over the mixture. Stir well and add more sauce if needed.
- Arrange on a plate and sprinkle with the feta cheese.
Summary:
- Calories: 1467 kcal
- Fat: 101 g
- Protein: 24 g
- Carbs: 132 g
- Potassium: 1851 mg
- Magnesium: 234 mg