We salt cucumber and let it stand to remove excess moisture, keeping the finished salad crisp in texture. Chickpeas fried in oil and seasoned with curry powder bring a layer of deliciousness to this chaat-inspired salad. They all feature a mix of contrasting flavors and textures, from sweet, tart, and spicy to creamy and crunchy. Top with the crumbled cheese and/or nuts, if using.Ĭrispy Chickpea, Cucumber, and Mint SaladĪ type of savory street snack popular in South Asia, chaat comes in many varieties. Transfer the quinoa to the bowl with the oranges, then toss to combine. Remove and discard the zest strips from the quinoa. Fluff the quinoa with a fork, transfer to a large plate, and let cool, stirring once or twice, until barely warm to the touch, about 30 minutes. Remove the pan from the heat, then drape a kitchen towel across the pan and re-cover. Bring to a boil over medium-high heat, then cover, reduce to low heat, and cook without stirring until the quinoa absorbs the liquid, 13 to 15 minutes. In a medium saucepan, stir together the quinoa, zest strips, ½ teaspoon salt, and 2 cups water. Cut the oranges lengthwise into quarters, then thinly slice crosswise, reserving all of the juices.Īdd the orange slices and accumulated juices to the dressing, along with the onion and olives. One at a time, stand an orange on a cut end and cut from top to bottom following the contours of the fruit to remove the peel and white pith. Using a sharp knife, slice ½ inch off the top and bottom of each orange. Using a vegetable peeler (preferably a Y-style peeler), remove 2 pieces of zest from 1 of the oranges in long, wide strips try to remove only the colored portion of the peel, not the bitter white pith just underneath set aside. In a large bowl, whisk together the vinegar, oil, oregano, and ½ teaspoon each salt and pepper set aside. Toasted walnuts or toasted sliced almonds (optional, for garnish) ½ cup pitted black or green olives, halvedġ cup quinoa (see headnote), rinsed and drainedĢ½ ounces (4 cups lightly packed) baby arugula or baby spinach or spring mixĬrumbled feta cheese or fresh goat cheese (chèvre) (optional, for garnish) Serve the salad on its own as a light main or as a side to seafood, chicken, or pork.ģ tablespoons red wine vinegar or cider vinegarġ small red or yellow onion, halved and thinly sliced If the quinoa you purchased is pre-rinsed, there’s no need to rinse and drain it before cooking. Use whatever type of quinoa you’d like - white, red, or tricolor all work well. We add olives for a briny note plus a handful of tender greens for color and freshness. In this salad, sweet, juicy oranges complement the earthy flavor of the quinoa. Quinoa actually is a seed, but it can be cooked and eaten like a grain. Quinoa Salad With Oranges, Olives, and Arugula
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |