Salad of oranges, quinoa, radishes and feta

Time 55 minutes
Yields Serves 4 to 6
Salad of oranges, quinoa, radishes and feta
(Anne Cusack / Los Angeles Times)

Grate the zest from the oranges and reserve. Peel the oranges and cut them into one-fourth- to one-half-inch crosswise slices. Cut each slice into quarters and set aside. You should have about 2 cups orange pieces.


Thinly slice the red onion crosswise into roughly one-fourth-inch sticks; you should have about one-third cup. Soak in cold water to reduce the sting.


Place the quinoa in a strainer and rinse under running water until the water runs clear, 1 to 2 minutes. Drain well, and turn the quinoa into a medium saucepan and toast over medium heat, stirring constantly, until it smells nutty and turns a light golden color, about 5 minutes.


Add the water, the reserved orange zest and one-fourth teaspoon salt. Bring to a slow simmer, cover and cook until the quinoa is dry, 20 to 25 minutes. Remove from the heat and set aside 10 minutes before fluffing gently with a fork. Cool to room temperature.


Turn the quinoa into a mixing bowl and gently stir in the red onion, serrano pepper, arugula and walnuts. Drizzle over the olive oil, stir gently and season to taste.


Mound the quinoa mixture on a serving platter and arrange the orange slices on top. Scatter the radishes over the oranges and then the crumbled feta. Serve at room temperature.

Russ Parsons is a former food writer and columnist at the Los Angeles Times.
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