Do you ever get tired of having the same salads over and over again? The good news is that we have come a long way from a couple lettuce leaves and croutons. I live on salads during the summer time and I also like to switch it up when I can. Thankfully, there are no rules for salad these days. I mean panzanella is mostly bread and classifies as a salad. This grain salad is different and packed with quinoa, arugula, grilled chicken and topped with a blood orange glaze.
Quinoa is always a good addition to salads because it is rich in nutrients and wholesome. You can always make enough to store and use it in your meals like this salad. For your greens, you can always goes with lettuce but I prefer arugula or rockets. It is very versatile because it can be used in salads, pasta dishes or sauces. It has a peppery, tart taste which is fine and this is where the dressing which is a tad sweet comes in.
For the dressing, I simmered balsamic vinegar, honey, a chopped blood orange and it’s juices for a few minutes. The glaze thickens as it cools, which can then be drizzled on the salad. This salad is fruity, tart and peppery yet still balanced and full of flavor.
Grain Salad with Blood Orange Balsamic Glaze
Quinoa, arugula, blood orange, grilled chicken paired with a blood orange balsamic glaze
- 1/3 cup quinoa tri-color (uncooked)
- 2 cups arugula
- 12-15 cherry tomatoes or tomato medley (halved)
- 3 blood oranges
- ⅓ cup balsamic vinegar
- 2 tbsp honey
- 1 chicken breast (optional)
- salt and pepper (to taste)
Prepare the quinoa according to the instructions on the package. Most usually have to be rinsed and should cook for about 15 minutes either way. While the quinoa cooks you will want to grill or cook the chicken on a skillet. Pat dry the chicken and season with salt and pepper.
Grill the chicken for about 12 minutes depending on the size and flip half way. Once the chicken is done allow to rest for 5 minutes while you begin plating. You can also do this ahead of time that way you can have the chicken at room temperature or chilled with your salad.
While the chicken cooks, prepare the blood orange balsamic glaze. In a small saucepan, add in the balsamic vinegar, honey and one of the blood oranges (skin removed and diced, add the juice as well). Simmer on medium heat for about 5 minutes, stirring frequently and allow to cool once done. The glaze will thicken as it cools.
Once the quinoa has cooked and is cool enough to plate, divide as much as you would like between 2 bowls or plates. Split the arugula between the bowls and add the halved tomato medley or cherry tomatoes. If you are adding grilled chicken to the salad, slice and add it at this point. Drizzle the salad with the blood orange balsamic glaze and add the blood orange chunks as well. Add some fresh blood oranges by peeling and slicing the leftover blood oranges.
