Ingredients:
For the Salad:
- 1 cup quinoa
- 1 cup brown rice
- 2 cooked beetroot (steamed or roasted), diced
- 2 oranges, peeled and segmented
- 1/2 red onion sliced thin
- 2 cups wild rocket (arugula)
- 1/2 cup crumbled goat cheese (feta)
- 1/2 cup walnuts, toasted and roughly chopped
For the Dressing:
- 1/4 cup Milanese Gremolata Extra Virgin Olive Oil
- 2 tablespoons fresh orange juice
- 1 tablespoon Neapolitan Balsamic Vinegar
- 1 teaspoon honey
- Salt and freshly ground black pepper to taste
Instructions:
- Rinse the quinoa thoroughly in a fine-mesh strainer.
- In a medium saucepan, combine the rinsed quinoa and brown rice with 3 cups of water.
- Bring to a boil, then reduce the heat to low, cover, and simmer for about 15-20 minutes, or until the quinoa and rice are tender and the water is absorbed.
- Remove from heat, fluff with a fork, and let it cool to room temperature.
- In a small bowl, whisk together the extra-virgin olive oil, fresh orange juice, balsamic vinegar, honey, salt, and black pepper. Set aside.
- In a large salad bowl, combine the cooked quinoa and brown rice mixture, diced cooked beetroot, red onion, orange segments, and wild rocket (arugula).
- Sprinkle the crumbled goat cheese (feta) and toasted walnuts over the salad.
- Drizzle the dressing over the salad ingredients.
- Gently toss all the ingredients together until everything is well combined and coated with the dressing.
- You can serve the salad immediately or refrigerate it for a couple of hours to let the flavors meld.
- Garnish with extra goat cheese and walnuts if desired before serving.