Your email address is required to begin the subscription process. We will use it for customer service and other communications from Milk Street. You can unsubscribe from receiving our emails at any time.
Quinoa Salad with Oranges, Olives and Arugula
Quinoa actually is a seed, but it can be cooked and eaten like a grain. In this salad, sweet, juicy oranges complement the earthy flavor of the quinoa. We add olives for a briny note plus a handful of tender greens for color and freshness. Use whatever type of quinoa you’d like—white, red or rainbow (tricolor) all work well. If the quinoa you purchased is pre-rinsed, there’s no need to rinse and drain it before cooking. Serve on its own as a light main or as a side to seafood, chicken or pork.
4 to 6
Servings
1 hour
30 minutes active
Ingredients
-
3
tablespoons red wine vinegar OR cider vinegar
-
3
tablespoons extra-virgin olive oil
Directions
-
01In a large bowl, whisk together the vinegar, oil, oregano and ½ teaspoon each salt and pepper; set aside.
Pardon the interruption
You need to be a Milk Street Digital Member to see the full recipe
JOIN MILK STREET DIGITAL & PRINT
12 WEEKS FOR JUST $1
and get access to all of our recipes and articles online, as well as in print.
GET DIGITAL & PRINT