Quinoa and blood orange salad

Quinoa and blood orange salad

Total: 45 min. | Active: 45 min.
vegetarian, gluten-free
Nutritional value / person: 588 kcal
, Fat: 32 g
, Carbohydrate: 50 g
, Protein: 19 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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2 tbsp olive oil
1 red onion, finely chopped
200 g red quinoa
3 ½ dl water
½ tsp salt


1 blood orange, rinsed with hot water, dabbed dry, use a little grated zest and the juice
½ tbsp mustard
4 tbsp white balsamic vinegar
3 tbsp olive oil
1 tsp ground coriander seeds
½ tsp chilli flakes
¼ tsp salt
a little pepper


3 blood oranges, peeled, chopped
80 g smoked almonds, coarsely chopped
80 g olives
8 sprigs peppermint, finely chopped
200 g plain cottage cheese
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How it's done

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Heat the oil in a pan, add the onion and quinoa, cook briefly. Pour in the water, bring to the boil, season with salt, cover and simmer over a low heat for approx. 30 mins. until just soft, allow to cool slightly.


Whisk the blood orange zest, juice, mustard, balsamic and oil in a bowl, season. Add the quinoa, mix, leave to cool.


Mix the oranges, almonds, olives, mint and cottage cheese into the quinoa.

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