Name: Moroccan Salad With Blood Oranges, Quinoa, Olives, Almonds And Mint Recipe
Total time: 25 min
Yield: 4
Cuisine: Moroccan

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A simple vegan moroccan quinoa salad with blood oranges, almonds, olives, mint and a blood orange vinaigrette. Can be made ahead

How to make Moroccan Salad With Blood Oranges, Quinoa, Olives, Almonds And Mint Recipe

Sylvia Fountaine | Feasting At Home Blog

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Moroccan

<p>A simple vegan moroccan quinoa salad with blood oranges, almonds, olives, mint and a blood orange vinaigrette. Can be made ahead</p>

Rinsed quinoa

Water

Pinch salt

Green onions,  sliced diagonally

Thinly Sliced Kalamata Olives

Blood oranges divided

Olive oil

Red wine vinegar

Honey,  maple or sugar

Cracked pepper and salt to taste

Toasted slivered or marcona almonds

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.

step 1

In a medium bowl, add sliced green onions, sliced olives, and 2 oranges (peeled, cut into quarters, then sliced).

step 2

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 dont 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.

step 3

Scatter with toasted slivered almonds and fresh torn mint leaves.

step 4

step 5

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.

step 6

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