Quinoa Salad with Oranges, Olives and Arugula

配料

3 tablespoons red wine vinegar OR cider vinegar

3 tablespoons extra-virgin olive oil

½ teaspoon dried oregano

Kosher salt and ground black pepper

2 oranges

1 small red OR yellow onion, halved and thinly sliced

½ cup pitted black OR green olives, halved

1 cup quinoa (see headnote), rinsed and drained

2½ ounces (4 cups lightly packed) baby arugula OR baby spinach OR spring mix

步骤

In a large bowl, whisk together the vinegar, oil, oregano and ½ teaspoon each salt and pepper; set aside.

Using a vegetable peeler (preferably a Y-style peeler), remove 2 pieces of zest from 1 of the oranges in long, wide strips; try to remove only the colored portion of the peel, not the bitter white pith just underneath; set aside. Using a sharp knife, slice ½ inch off the top and bottom of each orange. One at a time, stand an orange on a cut end and cut from top to bottom following the contours of the fruit to remove the peel and white pith. Cut the oranges lengthwise into quarters, then thinly slice crosswise, reserving all of the juices.

Add the orange slices and accumulated juices to the dressing, along with the onion and olives. Toss to combine, then set aside.

In a medium saucepan, stir together the quinoa, zest strips, ½ teaspoon salt and 2 cups water. Bring to a boil over medium-high, then cover, reduce to low and cook without stirring until the quinoa absorbs the liquid, 13 to 15 minutes. Remove the pan from heat, then drape a kitchen towel across the pan and re-cover. Let stand for 10 minutes. Fluff the quinoa with a fork, transfer to a large plate and let cool, stirring once or twice, until barely warm to the touch, about 30 minutes.

Remove and discard the zest strips from the quinoa. Transfer the quinoa to the bowl with the oranges, then toss to combine. Add the arugula and toss again. Taste and season with salt and pepper.

备注

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.