Green Quinoa Orange Salad

This Orange quinoa salad with creamy feta and fresh herbs is here to fill you up with that extra energy you need

Ingredients

Ingredients
Servings:
Salad
g
Quinoa
Pinch of Salt
tbsp
Pine Nuts
Romanesco
Fennel
tbsp
Olive Oil
tbsp
Za’atar
Orange Garlic Vinaigrette
tsp
Orange Zest
tbsp
Orange Juice
Garlic Clove
tsp
Dijon Mustard
tsp
Maple Syrup
ml
Olive Oil
Salt & Pepper to taste

Instructions

Preparing In The Kitchen
  1. Prepare the quinoa in boiling salted water according to the package instructions and drain. Set aside and let cool down.
  2. 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.
  3. 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.
  4. Transfer the cooled toasted pine nuts from the baking sheet to a small bowl.
  5. 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.
  6. 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.
  7. In a big bowl, toss together the quinoa, fennel, Romanesco, herbs and vinaigrette. Toss to coat and season with salt and pepper.
  8. Serve with roasted pine nuts and feta crumbles.

Preparing In The Kitchen
  1. Prepare the quinoa in boiling salted water according to the package instructions and drain. Set aside and let cool down.
  2. 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.
  3. 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.
  4. Transfer the cooled toasted pine nuts from the baking sheet to a small bowl.
  5. 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.
  6. 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.
  7. In a big bowl, toss together the quinoa, fennel, Romanesco, herbs and vinaigrette. Toss to coat and season with salt and pepper.
  8. Serve with roasted pine nuts and feta crumbles.

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