Quinoa, Puy lentils, Blood Orange and Goat Cheese Salad With Blood Orange Rosemary Dressing

Yes, yes! I have been on a blogging spree. When I make something exciting I can't wait another week to share it with you! Today's salad is very reminiscent of  kind of dinners I'm eating lately. But before that I have to tell you that the baby spinach and rosemary is from my tiniest balcony garden. And what a joy it is, snipping fresh leaves for your salads. Spinach has been by far the easiest thing to grow with little or no attention. But I'm also devastated that my bok choy went into the pigeon's belly instead of ours.

I must be the last person or at least the last food blogger to taste quinoa which was sometime around last year. I might have had an occasional bite or two at a restaurant but never quite replaced my bowl of rice with quinoa just because it has been trending. Did I tell you I'm very rebellious when it comes to trends? I rather stick with balance and moderation. Thank you!

I usually make this salad with lemon juice but since blood oranges are in season, they made a great addition. The colour and sweetness balances puy lentil's dark earthiness and the citrus dressing is more like a soup you want to drown your quinoa in. Also, M thinks this salad deserves a lot of pepper. But it would be just him trying to run away from tasting quinoa, I can't be sure.

Quinoa, Puy lentils, Blood Orange and Goat Cheese Salad With Blood Orange Rosemary Dressing
Serves: 3

Ingredients

1 cup quinoa
1/2 cup puy lentils, boiled until soft
1 large red onion, or 2 small shallots, sliced
2 blood oranges, segmented
1/2 cup goat cheese, creamy*
1 cup spinach or any greens

For dressing

3 tbsp blood orange juice
1 tbsp lemon juice
2 tbsp olive oil
1 tbsp rosemary, finely chopped
Salt and Pepper to taste

Note

*If goat cheese isn't your thing, this salad is good with feta cheese too.

Method

Cook the quinoa in two cups boiling water until tender for about 12 minutes. Drain well and let it cool.

Whisk the dressing ingredients until creamy and pale. Alternatively shake it in a mason jar.

Toss all the ingredients for the salad and dressing together.

Serve immediately. Alternatively, chill the salad but add the dressing, blood orange segments and onions when ready to serve.