Moroccan Salad with Blood Oranges, Olives, Almond and Mint

Step 1

Bring quinoa and water and pinch salt to a boil in a medium pot on the stove. Once boiling, cover and lower heat to low and cook 15 minutes.

Step 2

In a medium bowl, add sliced green onions, sliced olives, and 2 oranges (peeled, cut into quarters, then sliced).

Step 3

When quinoa is done, fluff with a fork and toss in the bowl with the oranges. Dress with 3-4 tablespoons olive oil, the zest and juice of the remaining orange and 1 teaspoon honey. If you don’t have a particularly juicy orange, add a splash of vinegar. Stir and taste.  Add salt and pepper to taste. The olives will add quite a bit of salt, so if you leave them out, be sure to add salt.

Step 4

Scatter with toasted slivered almonds and fresh torn mint leaves.

Step 5

Serve this warm, room temp or chilled.

Step 6

Feel free to make this ahead and adjust seasonings before serving- quinoa has a tendency to soak up the salt and dressing, so I always check right before serving – adding more salt or acid if necessary.