The sun and spring arrived at the same time that everyone was asked to stay at home. We won’t complain, because it’s always more pleasant to open your window on a blue sky than to see the rain falling. And with this beautiful weather, we find the pleasure of sharing a good salad.
I always really enjoy quinoa in a salad. I find it very delicate, and it can be paired with many flavors. It pairs wonderfully with fruit. In summer, I love it with apricots. At the moment, I’m eating it with oranges.
I add orange as soon as I cook, so the quinoa grains are flavored. And then I add orange slices, pecans, cranberries, chickpeas and arugula, of course.
Orange Quinoa Salad:
250ml orange juice
150g chickpeas (cooked)
1 tbsp cider vinegar
4 tbsp olive oil
6 oranges (blood)
Rinse the quinoa, then put it in a saucepan with the orange juice and water.
Bring to a boil, then cover and simmer over low heat for 15 minutes.
Turn off the heat and let cool, still covered.
Add the pecans, cranberries and chickpeas to the cold quinoa.
Add vinegar and olive oil. Season.
Peel the oranges raw. To do this, use a sharp knife and cut the ends first, then go around. Collect the juice and add everything to the salad.
Serve with arugula.
To finish: I prepared this salad a fortnight ago. Since then, we have learned to manage our food stocks to go out as little as possible. In my cupboards, I always have quinoa, pecans, cranberries and chickpeas. I also have a few oranges left. On the other hand, no trace of arugula in my fridge. Well I will do without. I have a little cilantro left, which will do the trick.
Let’s be creative, only go out when absolutely necessary and we’ll avoid the worst.
The bread you see in the photo is with turmeric and hazelnuts. Maybe some of you are planning to bake your own bread. I recommend this no-knead bread recipe, which is so easy to make and so good. And why not reuse the idea of turmeric bread?
You can also cook quinoa in Cookéo. However, the amount of liquid should be reduced. For 250 g of quinoa, I count 200 ml of orange juice and 180 ml of water. Cook for 8 minutes under pressure, then let rest for 10 minutes before opening.
I used a trio of quinoa, but the classic is fine too. I even prefer it.