Yes, yes! I have been on a blogging spree. When I make something exciting I can't wait another week to share it with you! Today's salad is very reminiscent of kind of dinners I'm eating lately. But before that I have to tell you that the baby spinach and rosemary is from my tiniest balcony garden. And what a joy it is, snipping fresh leaves for your salads. Spinach has been by far the easiest thing to grow with little or no attention. But I'm also devastated that my bok choy went into the pigeon's belly instead of ours.
I must be the last person or at least the last food blogger to taste quinoa which was sometime around last year. I might have had an occasional bite or two at a restaurant but never quite replaced my bowl of rice with quinoa just because it has been trending. Did I tell you I'm very rebellious when it comes to trends? I rather stick with balance and moderation. Thank you!
1 cup quinoa
1/2 cup puy lentils, boiled until soft
1 large red onion, or 2 small shallots, sliced
2 blood oranges, segmented
1/2 cup goat cheese, creamy*
1 cup spinach or any greens
3 tbsp blood orange juice
1 tbsp lemon juice
2 tbsp olive oil
1 tbsp rosemary, finely chopped
Salt and Pepper to taste
*If goat cheese isn't your thing, this salad is good with feta cheese too.
Cook the quinoa in two cups boiling water until tender for about 12 minutes. Drain well and let it cool.
Whisk the dressing ingredients until creamy and pale. Alternatively shake it in a mason jar.
Toss all the ingredients for the salad and dressing together.
Serve immediately. Alternatively, chill the salad but add the dressing, blood orange segments and onions when ready to serve.