Ingredients
- 250 g quinoa, rinsed well (about 1⅓ cups)
- 3 medium oranges
- 1 small crisp sweet-tart apple, diced
- 2 tablespoons dried cranberries (organic), roughly chopped
- 1 small red onion, thinly sliced
- 1 small bunch flat-leaf parsley, roughly chopped
- 1 generous handful fresh mint leaves, chopped (about 3 tablespoons)
- 50 g walnuts, toasted and roughly chopped (1/2 cup)
- 200 g Greek feta, crumbled
- 5 tablespoons extra-virgin olive oil
- 2 tablespoons reserved orange juice
- juice of 1/2 lemon
- sea salt and freshly ground black pepper, to taste
Instructions
- Rinse the quinoa in a fine-mesh sieve, then drain well. Cook according to the packet instructions, using double the amount of water, until tender and fluffy, about 20 minutes. Remove from the heat, fluff with a fork and leave to stand for 5 minutes. Transfer to a large salad bowl and let it cool.
- Meanwhile, prepare the oranges. Slice off the top and bottom of each one, then cut away the peel and white pith, following the curve of the fruit. Working over a bowl to catch the juices, cut between the membranes to release the segments. Set the segments aside and reserve the juice.
- Add the orange segments to the cooled quinoa along with the diced apple, cranberries, red onion, parsley, mint, walnuts and half of the feta. Season lightly with salt and pepper.
- In a small bowl, whisk together the olive oil, 2 tablespoons of the reserved orange juice and the lemon juice. Season with salt and pepper to taste.
- Pour the dressing over the salad and toss gently to combine. Transfer to a serving platter or serve straight from the bowl, then scatter over the remaining feta. Enjoy!
Nutrition
Notes
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