This Orange quinoa salad with creamy feta and fresh herbs is here to fill you up with that extra energy you need
Ingredients
Instructions
Ingredients
Ingredients
Instructions
Preparing In The Kitchen
Prepare the quinoa in boiling salted water according to the package instructions and drain. Set aside and let cool down.
Preheat the oven to 200 ºÇ and line a baking sheet with parchment and scatter the pine nuts over the baking sheet. Put into the oven while it’s preheating to toast the pine nuts for about 5 minutes, or until lightly golden. Set them aside to cool.
In the meantime, wash the fennel and finely chop. Wash Romanesco, cut into florets of the same size. Wash the dill and chives, shake dry and chop finely. Crumble the feta cheese coarsely into pieces.
Transfer the cooled toasted pine nuts from the baking sheet to a small bowl.
Place the diced fennel and Romanesco on the baking sheet. Toss the vegetables with olive oil, the za’atar spice blend, salt, and pepper. Spread the vegetables out in a single layer. Roast for ca. 10 minutes, or until the vegetables are slightly softened. Set aside to cool down.
In the meantime, make the orange garlic vinaigrette. Peel and finely chop the garlic clove. In a medium bowl, whisk together the orange zest, orange juice, garlic, Dijon mustard, maple, salt, and pepper. Once that’s combined, slowly start pouring in the olive oil. Season with salt and pepper.
In a big bowl, toss together the quinoa, fennel, Romanesco, herbs and vinaigrette. Toss to coat and season with salt and pepper.
Serve with roasted pine nuts and feta crumbles.
Preparing In The Kitchen
Prepare the quinoa in boiling salted water according to the package instructions and drain. Set aside and let cool down.
Preheat the oven to 200 ºÇ and line a baking sheet with parchment and scatter the pine nuts over the baking sheet. Put into the oven while it’s preheating to toast the pine nuts for about 5 minutes, or until lightly golden. Set them aside to cool.
In the meantime, wash the fennel and finely chop. Wash Romanesco, cut into florets of the same size. Wash the dill and chives, shake dry and chop finely. Crumble the feta cheese coarsely into pieces.
Transfer the cooled toasted pine nuts from the baking sheet to a small bowl.
Place the diced fennel and Romanesco on the baking sheet. Toss the vegetables with olive oil, the za’atar spice blend, salt, and pepper. Spread the vegetables out in a single layer. Roast for ca. 10 minutes, or until the vegetables are slightly softened. Set aside to cool down.
In the meantime, make the orange garlic vinaigrette. Peel and finely chop the garlic clove. In a medium bowl, whisk together the orange zest, orange juice, garlic, Dijon mustard, maple, salt, and pepper. Once that’s combined, slowly start pouring in the olive oil. Season with salt and pepper.
In a big bowl, toss together the quinoa, fennel, Romanesco, herbs and vinaigrette. Toss to coat and season with salt and pepper.
