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Moroccan Orange Salad with Arugula and Quinoa
FOOD5214Ingredients
25Minutes
730Calories
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Ingredients
US|METRIC
2 SERVINGS
- 2 Tbsp. sherry wine vinegar
- 2 Tbsp. orange juice (freshly squeezed)
- 2 tsp. sweet paprika (I use Pimenton de la Vera)
- 1/4 tsp. cayenn ground pepper
- 1/8 tsp. salt (to taste)
- 6 Tbsp. extra-virgin olive oil
- 2 navel oranges (large)
- 4 handfuls arugula (enough for two servings)
- 1 cup cooked quinoa (grain, see headnote)
- 2 shallots (large, peeled and slivered)
- 20 kalamata (halved)
- 3 Tbsp. fresh mint (chopped)
- 1 lime (large)
- 1/4 cup feta cheese (crumbled)
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NutritionView More
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730Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories730Calories from Fat440 |
| % DAILY VALUE |
| Total Fat49g75% |
| Saturated Fat9g45% |
| Trans Fat |
| Cholesterol15mg5% |
| Sodium540mg23% |
| Potassium1010mg29% |
| Protein13g |
| Calories from Fat440 |
| % DAILY VALUE |
| Total Carbohydrate68g23% |
| Dietary Fiber9g36% |
| Sugars16g |
| Vitamin A80% |
| Vitamin C200% |
| Calcium30% |
| Iron25% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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