blood orange and goat cheese salad with black quinoa
I am inspired by many things when it comes to what I decide to cook (or assemble) on any given day. Sometimes it’s the excitement of dinner guests which always makes me feel like I need to come up with a complicated menu (simple is more) or sometimes it just depends on the amount of time that I have. Most often, my inspiration comes from the many food blogs I peruse on a daily basis, all of them filled with incredible photos of gorgeous dishes that are begging to make their way into our bellies. So, I must oblige.
This salad was inspired by one of my favorite blogs, Sprouted Kitchen. I adore the photography as well as the use of whole foods that don’t make you feel like you’re staring at a diet plate. Sara and her husband are stinking adorable, and uber hip. You should make sure to bookmark them, unless you already have and I’m just the last person on the planet to discover them. That is a possibility.
This salad is a foundation for your creative whim, and for whatever the harvest is producing at the time. Throw in whatever sounds good and gobble up a giant bowl. On occasion, I have been known to consume salads from a
large medium mixing bowl. I can’t say that I’m sorry about it. Not in the least.
blood orange salad with goat cheese and black quinoa
inspired by this post by Sprouted Kitchen
for the salad
- 4 cups arugula, or mixed greens
- 3 large, or 4 small blood oranges, sectioned (For a helpful video tutorial click here.)
- 1/2 cup black quinoa, rinsed
- 1/2 cup soft goat cheese, crumbled and seasoned with pepper to taste
for the honey vinaigrette
These are major approximations. I did not measure any of this for the dressing. I just kept adding more stuff until it tasted the way I wanted. By the time I was happy, it was a bit salty, a little mustard-y and quite sweet.
- 2 tablespoons mild flavored honey
- 1 tablespoon grainy mustard
- 2 teaspoons white wine vinegar
- 1/4 teaspoon salt, or more to taste
- 1/4 cup extra virgin olive oil
- Bring 1 1/2 cups water to a boil. Add quinoa and return to a boil. Simmer until the quinoa is cooked through and most of the water is absorbed, about 8-10 minutes. It should have a bite to it, so don’t worry if it’s not soft like the white quinoa.
- Place all of the vinaigrette ingredients into a jar with a tightly fitting lid. Shake vigorously. Taste and adjust for seasoning. If it tastes too acidic, add a bit more oil. If it tastes too much like oil, add some more vinegar and a bit more mustard. Play around a little until it suits your taste. (Can you tell I’m trying hard not to be pinned down to these measurements? No? Good.)
- Toss the greens in a large bowl with a small amount of the vinaigrette. It is easy to over dress a salad, so start small, you can always add more later. Distribute the greens evenly, among each plate, and top with orange sections, goat cheese and a sprinkle of quinoa. Alternatively, after tossing the greens in the dressing, place remaining ingredients in the bowl, grab a seat in your favorite chair, and eat your heart out. I promise I won’t tell.