SUNNY WINTER ORANGE QUINOA SALAD

BY JOHANNA MARIE MIRPURI

SERVES 4

1 (12-oz) bag boil-in-a-bag quinoa

1 (8-oz) bag spinach

1 (15-oz) can mandarin oranges, drained

½ cup pomegranate seeds

¼ cup crumbled feta cheese

¼ cup sliced almonds

Directions

1. Cook quinoa according to package instructions. Set aside and cool.

2. In a large bowl, gently toss quinoa, spinach, oranges and pomegranate seeds with 2 Tbsp of Orange-Sesame Dressing. Taste and add more dressing, if desired.

3. Place salad on a serving platter and top with feta cheese and almonds and serve.

SUBSTITUTION TIP

Segment 2 fresh oranges instead of using canned mandarin oranges. To segment an orange, first slice off each end, making a flat top and bottom. With a pairing knife, slice the peel away from the orange segments. Once the peel is off, cut out the orange segments between each rib of the orange, careful to use as little of the bitter white part as possible.

Whisk all ingredients until brown sugar has dissolved:

¼ cup vegetable oil, 2 Tbsp brown sugar, 1 Tbsp rice wine vinegar, 1 Tbsp soy sauce, 1 Tbsp orange juice, 1 Tbsp sesame seeds. Store leftover dressing in airtight container in fridge, up to one week.