Servings
4
Prep time
Cook time
Recipe
Ingredients
- ½ cup uncooked quinoa
- 2 organic oranges, sliced & peeled
- 1 fennel, trimmed & thinly sliced
- 1 small red onion, thinly sliced
- 3 handfuls baby arugula leaves
- Handful parsley, roughly chopped
- 1/3 cup sun-dried apricots, thinly sliced
- ¼ cup toasted pine nuts
- Juice & zest, 1 large organic orange
- 1 tbsp cold-pressed extra-virgin olive oil
- 1 tbsp pure maple syrup
- 1 tbsp apple-cider vinegar
- Pinch sea salt
Method
- Rinse quinoa well to remove its bitter coating, then place in a small saucepan. Cover with water and bring to the boil. Simmer for 14 mins or until quinoa is light and fluffy. Set aside to cool.
- Combine all salad ingredients in a large bowl.
- Add dressing ingredients to a jar and shake well to combine. Pour over salad and toss gently.
- Arrange salad on a serving plate and top with extra pine nuts and parsley.
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