Quinoa Salad with Roasted Carrots and Blood Oranges

Recipes, Sides, Starters

Quinoa Salad with Roasted Carrots and Blood Oranges

This brightly colored salad makes a fresh and satisfying vegetarian meal any night of the week, and leftovers are good eaten at room temperature the next day for lunch. Either fresh or frozen edamame can be used here, and there’s no need to blanch them. Ricotta salata, an aged ricotta, is a salty, crumbly cheese. If you can’t find it, substitute feta. If you can’t find blood oranges, simply use regular oranges.

 

Quinoa Salad with Roasted Carrots and Blood Oranges

 

Ingredients

 

For the salad:

  • 1 1/2 lb. (750 g) baby carrots, peeled
  • 3 Tbs. olive oil
  • Kosher salt and freshly ground pepper
  • 1 cup (8 oz./250 g) quinoa
  • 3 blood oranges
  • 10 oz. (315 g) baby spinach leaves
  • 3/4 cup (4 oz./125 g) shelled edamame
  • 1/3 cup (1 1/2 oz./45 g) hazelnuts, toasted and chopped
  • 5 oz. (155 g) ricotta salata

 

For the vinaigrette:

  • Juice of 2 blood oranges
  • 2 Tbs. red wine vinegar
  • 2 tsp. Dijon mustard
  • Kosher salt and freshly ground pepper
  • 1/4 cup (2 fl. oz./60 ml) olive oil

 

Directions

 

1. Preheat an oven to 400°F (200°C).

 

2. Pile the carrots on a baking sheet lined with parchment paper. Drizzle with the olive oil, season with salt and pepper, and toss to coat. Spread the carrots in a single layer and roast, stirring once halfway through, until fork-tender, about 15 minutes. Remove from the oven and set aside.

 

3. To make the vinaigrette, in a bowl, combine the blood orange juice, vinegar, mustard, and salt and pepper to taste. Pour in the olive oil slowly, whisking until well blended. Taste and adjust the seasoning. Set aside.

 

4. Place the quinoa and 2 cups (16 fl. oz./500 ml) water in a saucepan over high heat and bring to a boil. Reduce the heat to low, cover and simmer until the water is absorbed, 15 to 20 minutes. Remove the lid and fluff the quinoa with a fork.

 

5.While the quinoa is cooking, section the blood oranges: Working over a bowl with 1 blood orange at a time and using a sharp paring knife, pare away the peels and pith. Carefully cut between the membranes of the blood orange to release each orange section. Let the sections and juice fall into the bowl as you work.

 

6. In a large bowl, toss the warm quinoa with the spinach. Pour in half of the dressing and toss to coat all the ingredients well. Taste and add more dressing as needed. To assemble, mound the quinoa-spinach mixture on a platter and top with the roasted carrots, blood orange sections, edamame and hazelnuts. With a vegetable peeler, shave the ricotta salata and scatter over the top. Serve immediately. Serves 4.

 

 

School Night

 

 

Find ways to make hectic suppers into fun, relaxed gatherings that
the whole family can enjoy in our cookbook School Night, by Kate McMillan.

 

 

 

 

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