Moroccan Orange Salad with Quinoa
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1 from 1 vote

Moroccan Orange Salad with Quinoa

Course: Salad
Author: Susan Pridmore


  • 2 tablespoons sherry wine vinegar
  • 2 tablespoons freshly squeezed orange juice
  • 2 teaspoons sweet paprika I use Pimenton de la Vera
  • 1/4 teaspoon ground cayenne pepper
  • 1/8 teaspoon salt to taste
  • 6 tablespoons extra-virgin olive oil
  • 2 large navel oranges
  • 4 handfuls arugula enough for two servings
  • 1 cup cooked quinoa
  • 2 large shallots peeled and slivered
  • 20 kalamata olives halved
  • 3 tablespoons fresh mint leaves chopped
  • zest of 1 large lime
  • 1/4 cup feta cheese crumbled


  • Make the dressing by whisking together the sherry wine vinegar, orange juice and spices until spices are dissolved. Whisk in the olive oil until emulsified. Set aside.
  • Slice off the top and bottom of the oranges. Setting them on their flat bottoms, carefully slice away the peel and pith, leaving the fruit completely intact. Slice the whole, peeled, oranges horizontally in 1/4" slices. Slice into bite-sized pieces if desired.
  • In a large bowl, combine the arugula, cooked quinoa, olives, shallot, mint leaves and lime zest. Add the orange slices and drizzle 1/2 the dressing over the mixture. Toss and add remaining dressing as desired.
  • Heap on a plate and top with the feta cheese.