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Wintry Citrus Rice and Quinoa Salad

Easy Cooking, Great Results

One of the things I love about this wintry citrus rice and quinoa salad is how bright it is, both in taste and appearance. At a certain time of year when the days can be a bit monotone, the vivid colors of this salad are a welcome break. i like to use a mix of bright naval oranges and deep red blood oranges to maximize the sunshine-on-a-plate effect. My other favorite thing about this salad is how quick and easy it is to put together. onion and red pepper get a quick sauté before adding the basmati rice and quinoa blend. while that’s cooking, I slice a few oranges and get the toppings ready to go. 


Original Post: tastyseasons.com

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INGREDIENTS

  • 1 cup of Della Basmati and Quinoa Rice
  • 1 tablespoon olive oil
  • 1 small yellow onion, diced
  • 1 red bell pepper, seeded and diced
  • 1 1/2 teaspoons sweet paprika
  • 2 cups (16 fl. oz. / 473 ml) low sodium vegetable broth
  • a few dashes of hot sauce, such as tapatío or tabasco
  • 3 tablespoons extra virgin olive oil
  • zest of 1 medium naval orange, see notes
  • juice of 1 medium naval orange
  • 4 oranges (i like a mix of naval and blood oranges)
  • 1/2 cup (78 g. / 2 3/4 oz.) thinly sliced scallions
  • 1/2 cup (43 g. / 1 1/2 oz.) sliced almonds, toasted
  • 1/4 cup (28 g. / 1 oz.) dried cranberries

Step 1

  • In a heavy-bottomed pot large enough to cook the rice, heat the tablespoon of olive oil over medium heat. Add the onion and bell pepper and sauté for a few minutes, stirring occasionally, until the vegetables begin to soften. Add the rice, paprika, broth, and hot sauce. stir, bring to a boil, Cover, and turn down to simmer for 20 minutes, until the rice is cooked.

Step 2

  • In a small jar with a tight fitting lid, combine the extra virgin olive oil, zest, and orange juice. Cover and set aside. Cut both ends off of 1 of the oranges and stand the flat end on a cutting board. Using a sharp knife, cut the peel and white pith away from the orange. Turn the orange on its side and slice into discs (see photos). Repeat with the other 3 oranges.

Step 3

  • When the rice is cooked, shake the dressing (oil, zest, and juice) then pour over the rice. Stir to coat the rice. Transfer to a serving plate or bowl. Top with the orange slices, scallions, almonds, and dried cranberries. This salad is delicious warm, room temperature, or cold. Enjoy!

Notes

  • Leftovers keep well in the fridge for a couple days when they’re in an airtight container.
  • Do yourself a favor and zest the orange before you juice it.
  • You will need 5 oranges for this recipe: 1 to zest and juice and 4 to cut in to segments.

Feel free to add some cooked chicken or salmon, if you like!