Radicchio, Cara Cara Orange and Quinoa Salad

Photo courtesy of The Year in Food
Photo courtesy of The Year in Food

Cara Cara oranges are in-season right now, and they are fabulous (if we do say so ourselves). These oranges are sometimes known as “red navels” because they are very similar to their more common cousins, the navel orange. Inside, the flesh is pinker and a bit sweeter, with less of an acidic tang. In this salad, the Cara Cara oranges take center stage – right where they belong.

Radicchio, Cara Cara Orange and Quinoa Salad
2-3 cups finely chopped radicchio (adjust according to taste)
1 small fennel bulb, thinly sliced
1 medium onion, sliced lengthwise
1 cup cooked quinoa, directions below
1 cup crumbled feta
2 Cara Cara oranges
1/2 cup pumpkin seeds
3 tablespoons flat leaf parsley, chopped
2 tablespoons + 2 teaspoon olive oil, separated
1 tablespoon white Balsamic vinegar
salt + pepper to taste

Add 1 part quinoa and 2 parts water to a small pot. Bring to a boil, then reduce to a simmer. Cover, and cook for 12-15 minutes more, until the water is absorbed and the quinoa is fluffy.

While the quinoa cooks, prepare the onions. Warm a medium skillet over a low flame. Add two teaspoons olive oil and the sliced onions. Keep covered, stirring occasionally. They should be about ready when the quinoa is done.

Next, supreme the oranges. Using a sharp knife, slice the top and bottom from the orange, then slice the peel and the pith from the fruit. Holding the orange gently, slice vertically along the membrane to remove each section of orange. Set aside.

In a large mixing bowl, combine the radicchio, fennel, feta, pumpkin seeds and parsley. Slowly mix in the quinoa – since it is warm it will soften things a little, which is okay. Slowly fold in the onions. Add the orange sections last.

Whisk together the remaining two tablespoons olive oil and the vinegar for the dressing, and add salt and pepper to taste. Drizzle over the salad and toss gently.

Recipe courtesy of theyearinfood.com

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