Quinoa salad with oranges, nuts, fennel and argan oil dressing

Oranges fit wonderfully into savory cuisine. This salad combines orange notes with fennel and crunchy nuts. Recipe by Sophia Schillik, cucinapiccina

05/03/2026

Ingredients

Ingredients for 4 portions

1 Fennel bulb

1/2 Red or Roscoff onion, alternatively 3 shallots

2 Juicy large oranges

1 Small orange

2 TL Dijon mustard

1 EL Liquid honey

1 Garlic clove, finely grated

4 EL Argan oil

Salt & pepper

1 TL Currypulver

180 g Quinoa (rot oder weiss)

2 Handful of mixed roasted nuts (e.g. cashew nuts, smoked almonds, apricot kernels, hazelnuts or pecans)

Fresh herbs or baby leafs

Preparation

Halve the fennel (remove core) and slice into thin slices. Peel the onion and cut into very thin rings or slices. Soak both separately in cold water for 5 minutes.

With a sharp knife, peel the two firm, juicy oranges around the sides and remove all peel and white pith. Slice the flesh into thin slices, catching any juice. Squeeze the smaller orange. Mix 6 tbsp of orange juice with mustard, honey, garlic, argan oil, salt and pepper to make a dressing.

Dust the orange slices with curry powder and pour over the dressing. Let sit for 15 minutes.

Cook the quinoa in salted water according to package instructions for 15-20 minutes. Drain, let steam dry and transfer to a large bowl. Mix in the orange slices with dressing and the onions. Taste and adjust, arrange on plates, distribute the fennel and nuts on top and serve garnished with herbs/baby leafs.

This recipe is part of an orange menu that Sophia Schillik created for us. Also check out her recipe for roasted pointed cabbage with orange-miso mayonnaise and the recipe for almond muffins with orange and date-cocoa frosting.

Honey Curry

For this recipe, you will need

Curry