Orange quinoa salad

A true embarrassment of riches, this arugula-basil salad is packed with sprouted quinoa, salty pumpkin seeds, creamy avocado, and juicy segments of sweet summer oranges. An elegant assortment of edible nasturtiums painted in shades or red and orange enhance this mouth watering abundance of greens.

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Orange Quinoa Salad: 

  • 2 cups sprouted, cooked quinoa
  • 4-5 ounces organic arugula, finely chopped (generally equivalent of one package) 
  • 10-15 organic basil leaves, finely chopped 
  • 1 organic shallot, chopped finely 
  • 1/4 cup sprouted pumpkin or sunflower seeds 
  • 1 organic avocado, diced
  • 1 organic orange, sliced in segments 
  • Celtic sea salt and freshly ground pepper, to taste 
  • Edible flowers from your local farmers market (optional) 

Dressing: 

  • 1/3 cup organic freshly squeezed orange juice 
  • 1/4 cup apple cider vinegar, with the mother 
  • 1 garlic clove, minced
  • 1/3 cup Lucini extra virgin olive oil (100% pure Italian olives with no canola or vegetable additives)
  • Celtic sea salt and freshly ground pepper, to taste 

Instructions: 

Use a chiffonade chopping technique to cut the arugula and basil leaves into fine strips. 

In a large bowl, combine the cooked (and cooled) quinoa, greens, chopped shallot, seed mix, avocado and orange segments. Season with salt and pepper.

Whisk together the dressing ingredients and toss the salad with the desired amount. Serve immediately or let the ingredients macerate overnight in the refrigerator to bring out a heavier flavor.