The oranges are ALMOST all gone now.
But seriously, people… 10 pounds of oranges for a single person is A LOT of oranges. I do have to get creative and find ways to use them in recipes. Otherwise, even if I was to have one every single day, I get the feeling that I’d still be eating oranges by the time summer was here.
Besides, I’m sure you won’t mind me sharing this recipe with you…
In fact, I think that you might even be thankful!
Indeed, this is one super quick, sweet, refreshing and extremely satisfying little salad, that calls for such simple ingredients, you could enjoy it any time of the year. No need to wait until oranges are in season!
If you happen to have cooked quinoa sitting in your fridge, this salad will come together in no longer than 10 minutes.
And if you don’t have any, well, you could just cook some today, put it in the fridge to cool and make that salad tomorrow, how’s that?
Oh, and while you’re at it, why not cook a little bit extra?
Whenever I cook quinoa, or anything that requires a somewhat long soaking / cooking time, I always cook a little bit extra (read, make a double batch) so that I have some handy to use in subsequent dishes.
That’s how navy beans end up in smoothies, for instance…
Or black beans get used to garnish a lovely stack of Green Tea Pancakes…
Or cooked quinoa finds its way into Pumpkin Zucchini Muffins
Of course, the list could go on and on…
But you get the idea, don’t you?
Yeah, I thought so!