Ingredients

The following ingredients have 3 Servings
  • 1 cup rinsed quinoa
  • 1 ¾ cups water
  • pinch salt
  • 2 green onions, sliced diagonally
  • ¼ cup thinly sliced kalamata olives
  • 3 blood oranges- divided (or regular oranges)
  • ¼ cup olive oil
  • 1 tablespoon red wine vinegar (optional)
  • 1 teaspoon honey, maple or sugar
  • cracked pepper and salt to taste
  • ¼ cup toasted slivered or Marcona almonds
  • 12 fresh mint leaves, torn

Instruction

  • Bring quinoa and water and pinch salt to a boil in a medium pot on the stove. Once boiling, cover and lower heat to low and cook 15 minutes.
  • In a medium bowl, add sliced green onions, sliced olives, and 2 oranges (peeled, cut into quarters, then sliced).
  • When quinoa is done, fluff with a fork and toss in the bowl with the oranges. Dress with 3-4 tablespoons olive oil, the zest and juice of the remaining orange and 1 teaspoon honey. If you don’t have a particularly juicy orange, add a splash of vinegar. Stir and taste.  Add salt and pepper to taste. The olives will add quite a bit of salt, so if you leave them out, be sure to add salt.
  • Scatter with toasted slivered almonds and fresh torn mint leaves.
  • Serve this warm, room temp or chilled.
  • Feel free to make this ahead and adjust seasonings before serving- quinoa has a tendency to soak up the salt and dressing, so I always check right before serving – adding more salt or acid if necessary.