SERVES 4
THIS LUSH SALAD is a wintertime favorite. The sweet tartness of blood oranges acts like tomatoes would in combination with the rich avocado. Quinoa holds the flavorful vinaigrette well, making this salad so satisfying to eat.
½ cup quinoa
Salt
3 blood oranges, segmented (here), juices squeezed from the membranes and reserved (you’ll need about ½ cup; add orange juice if needed)
1 teaspoon sherry vinegar
3 tablespoons olive oil
Pepper
½ small red onion, sliced into thin rings
1 avocado, pitted, peeled, and cut into chunks
Tiny pinch crushed red pepper flakes
Large handful bite-size salad greens
Fresh lemon juice
Put the quinoa in a small saucepan and add 1½ cups water and a pinch of salt. Bring to a simmer, then cover and cook until soft, about 15 minutes. (Red quinoa will take a bit longer to cook.) Turn off the heat and let sit for about 10 minutes.
Meanwhile, put the ½ cup blood orange juice in a very small saucepan and simmer until reduced by about half. Let cool for a few minutes, then whisk in the vinegar and 2 tablespoons of the oil, salt, and pepper.
Fluff the quinoa with a fork, add salt and pepper, then spoon onto a platter. Combine the orange segments, onions, avocado, and red pepper flakes in a small bowl, toss with the orange vinaigrette, and arrange the mixture over the quinoa. Season the greens with salt, lemon juice, and olive oil and scatter the salad greens over the platter.