Quinoa Salad With Shaved Fennel, Orange and Black Olives


1 cup quinoa
3 oranges, sectioned
2 tsp Dijon mustard
2 tsp olive oil
8 oil-cured black olives, pitted, chopped

1 large fennel bulb, thinly sliced
1 5-oz. container baby arugula
1 15-oz. can chickpeas
¼ cup toasted pine nuts


Rinse quinoa under cold running water. Bring a quart of water to a boil in a small saucepan. Add quinoa and cook 15 to 20 minutes or until the centers of the seeds are translucent. Drain and set aside.

Working over a large bowl, section the oranges and squeeze them into the bowl. Add mustard and olive oil and whisk to combine. Add olives, fennel, arugula, chickpeas and quinoa. Toss to coat. Garnish with pine nuts and serve immediately.

Nutrition facts (per serving): calories 459, fat 14 g (sat. fat 0.8 g), cholesterol 0 mg,
protein 14 g, carbohydrates 72 g, sodium 512 mg

Download a printable recipe card

Published July 2011

Jennifer Iserloh, the Skinny Chef, wants you to enjoy eating healthy at home. Learn more at skinnychef.com

Recipes & Nutrition
Simple Food Swaps for ITP
Cashew Fried Rice
Ginger Lime Quinoa With Edamame
Black Bean Tacos With Mango Salsa
Roasted Kale Chips
Vegetable Kung Pao
Miso Grilled Veggies and Seaweed Salad

Veggie Fajitas With Pineapple Salsa and Fresh Guacamole
Scallop Risotto With Lemon, Collards and Toasted Walnuts
Falafel Salad With Lemon Tahini Dressing
Sweet and Sour Sesame Asian Cabbage and Kale

Quinoa Salad With Shaved Fennel, Orange and Olives
Recipe Cards


Share |