I’m on a blood orange craze. I get mine from Imperfect Produce and add them to my daily smoothie. I’ve been wondering what else I can do with them as, I read, they are only available between December and April.
Earlier, I made the post: Gluten Free Beer Battered Blood Orange Chicken which looks really good. Now I want to be able to use this highly antioxidant fruit in a salad for lunch. Serves 4-6 Total Time:45 minutes.
3 blood oranges
1 cup quick-cooking quinoa, cooked and chilled
3 oz fresh baby spinach
4 oz goat cheese, crumbled
2 teaspoons white wine vinegar
2 tablespoons shallot, finely chopped
1 tablespoon Dijon mustard
Salt and pepper, to taste
1/3 cup olive oil
Cut out segments of the blood orange then squeeze any remaining juice from the peel or membranes with a manual juicer. In a large bowl toss the spinach, chilled quinoa, goat cheese and blood orange segments together. In another bowl whisk together the blood orange juice with the vinegar, shallot, mustard then salt and pepper, to taste. Slowly whisk in the olive oil. Pour over salad and toss to mix. Serve cold. Leftovers will refrigerate for a few days. Yum Yum
PS: I might segment 2 blood oranges and juice the other.
You need a manual fruit juicer for this recipe.