The Mr. and I always look forward to this time of year because blood oranges are finally in season! We find as many ways as possible to use them, whether it’s as a snack, for breakfast, in a cake, as a drink (recipe coming soon!) or eaten just as an orange.
While preparing one of our usually side dishes of quinoa, quinoa, or, you guessed it, quinoa, I realized it was starting to get
very a little old. I mean, I love quinoa as much as the next health nut, but after several meals in a row, it can start to get a little blah.
Just a few simple ingredients and a quick 5 minutes (minus the quinoa cooking time) is all this quinoa needs to take it from blah to party in your mouth!
Blood Orange Quinoa Salad with Citrus Dressing
Makes approximately 3 cups
1 cup quinoa cooked in 2 cup water
1 blood orange, peeled and chopped
1/3 cup pecans, chopped and toasted
1/3 cup dried cranberries
1/4 cup grated parmesan cheese
1 sprig of rosemary, crushed
Salt and Pepper, to taste
1/4 cup citrus vinaigrette (I used 1/4 cup of this recipe & added 1 tbsp. frozen OJ concentrate)
Cook the quinoa until tender, then set aside to cool. Once it is cool, toss in the blood orange pieces, cranberries, pecans, cheese and seasoning. Mix with the dressing. To make this even easier (and to save dishes), I mixed the salad directly in the pan I used to cook the quinoa, but feel free to use a mixing bowl. Chill for several hours before serving. Store leftovers in a tightly sealed container in the refrigerator.