Wednesday, May 7, 2014

Splendid Blood Orange Olive Oil Quinoa Salad

The hint of orange mingles perfectly with jicama, bell peppers, and snow peas. The key to this salad is to let it set over night. The flavors will grow, along with its sweet aroma. Easy to make, and can be prepared in steps. You can cook the Quinoa one day and cut the veggies another. Nothing strenuous about this recipe.

I purchased the Blood Orange Olive Oil from the Temecula Olive Oil Company. It's a sweet and delicate oil. The aroma is very pleasant. Here is the link to the oil.

  • 1 cup uncooked Quinoa
  • 2 1/2 tablespoon Blood Orange Olive Oil
  • 1 cup diced jicama
  • 1 cup diced bell peppers
  • 1 cup sliced snow Peas
Step 1: Cook Quinoa as directed on package. Let cool.
Step 2: Stir veggies together in a large bowl.

Bell Peppers

Snow Peas

Step 3: Add Quinoa to veggies and stir. Add orange olive oil, stir. Let the salad sit over night, serve next day.

You will be thrilled by the delicate flavor, and the bright colors of the veggies add some visual pizzazz to the food.

Nancy Jane 

No comments:

Post a Comment