I mentioned in my last post that I’d received a crate of oranges recently, and rather than just eating one each day I challenged myself to do something different with them all. I was so pleasantly surprised with some of the combos I came up with and this salad was one of my faves.
Fruit in salad can freak me out a bit – perhaps too many years of bad 90’s raspberry vinaigrette has scarred me for life – but oranges are a great way to add a bit of a sweet/tart bite to winter greens.
Quinoa is a regular visitor round these parts and now we have yet another way to use up any extra – or for that matter a perfect excuse to make a new pot.
This salad is a fabulous combo of spiced, crunchy, juicy, creamy, tangy magic. Make it a meal for one, or multiply the recipe and pile it up on a big platter for everyone to serve themselves.
With all the fabulous Aussie citrus in the shops right now we’ve been buying sleeves of oranges just about every week. Do you have any unusual orange combos I should try?
Moroccan Quinoa, Avocado & Orange Salad
Serves: 1 – 2
- plate of torn mixed greens
- 1 orange, peeled, sliced into rounds
- small handful pistachios, roughly chopped
- 1/2 c cooked quinoa
- 1/4 tsp each cumin & cardamom powder
- pinch sea salt
- 1/2 avocado, sliced
- Tangy Mustard Dressing
- pinch sumac powder
Cut orange rounds in half, layer onto lettuce. Toast pistachios in a dry skillet over medium heat. Set aside to cool.
Heat a small splash of olive oil in a skillet, add quinoa, cumin, coriander and salt then toss for a few mins until warm. Stir through half the toasted pistachios.
Pile quinoa mixture onto greens and oranges. Top with avocado slices. Drizzle over dressing, add remaining pistachios and sprinkle with sumac.
vegan // vegetarian // dairy-free // gluten-free // almost recipe