- by Martina Bin
- 21 Jun 2021
Radicchio, Quinoa and Orange Salad
- 2-3 cups chopped organic radicchio
- 1 organic fennel
- 1 medium organic onion
- 1 cup cooked quinoa
- 1 cup crumbled feta
- 2 organic oranges
- 1/2 cup pumpkin seeds
- 3 tablespoons organic parsley
- 4 tablespoons olive oil
- 1 tablespoon white balsamic vinegar
Add 1 part quinoa and 2 parts water to a small pot. Bring to a boil, then reduce to a simmer. Cover, and cook for 12-15 minutes more, until the water is absorbed and the quinoa is fluffy.
While the quinoa cooks, prepare the onions. Warm a medium skillet over a low flame. Add two teaspoons olive oil and the sliced onions. Keep covered, stirring occasionally. They should be about ready when the quinoa is.
Next, supreme the oranges. Using a sharp knife, slice the top and bottom from the orange, then slice the peel and the pith from the fruit. Holding the orange gently, slice vertically along the membrane to remove each section of orange. Set aside.
In a large mixing bowl, combine the red round radicchio chopped, fennel, feta, pumpkin seeds and parsley. Slowly mix in the quinoa – since it is warm it will soften things a little, which is okay. Slowly fold in the onions. Add the orange sections last.
Whisk together the remaining two tablespoons olive oil and the vinegar for the dressing, and add salt and pepper to taste. Drizzle over the salad and toss gently.