Ingredients

• 1 cup cooked Organic Tri-Color Quinoa (from about ¼ cup dry quinoa), cooled
• 2 Tbsp Olive Oil
• ½ tsp Kosher Salt

• 4 Oranges, a mix of Navel, Cara Cara and Blood Oranges
• 1 Grapefruit
• 1 large Fennel Bulb
• ¼ cup Castelvetrano Olives, torn
• ¼ cup mixed Herbs and Greens, such as Arugula, Mint and Basil
• About 3–4 Tbsp Olive Oil
• ¼ tsp Kosher Salt
• Flaky Salt, for finishing

Instructions

1. Cook quinoa according to package directions. Spread onto a plate or baking sheet and cool to room temperature.

2. Preheat oven to 375°F. Toss the cooled quinoa with the olive oil and kosher salt, then spread evenly onto a parchment-lined baking sheet. Bake for about 20 minutes, stirring every 5 minutes, until golden brown and crispy. Cool completely. Store in an airtight container at room temperature for up to 5 days.

1. Using a sharp knife, cut a thin slice from the top and bottom of each citrus fruit. Stand the fruit upright and cut away the peel and white pith, following the curve of the fruit. Slice some of the citrus into rounds about ½ inch thick and cut the remaining citrus into segments, removing any seeds as needed. Arrange on a serving platter and drizzle with about 2 Tbsp olive oil.

2. Remove the green stalks and fronds from the fennel, reserving a few fronds for garnish if desired. Cut the bulb in half lengthwise and remove any tough outer layers. Cut out the core, then use a mandoline or sharp knife to thinly slice the fennel. Toss with 1–2 Tbsp olive oil and about ¼ tsp salt.

3. Arrange the shaved fennel over the citrus. Sprinkle the olives, mixed herbs and greens over the top, then season with flaky salt.

4. Spoon the crispy quinoa over the salad and serve immediately.

1. The crispy quinoa can be made up to 5 days ahead and stored in an airtight container at room temperature.

2. For the herb and greens mixture, try about 1 tbsp each of mint and basil, plus a small handful of arugula. Parsley or tarragon would also be lovely.

3. The crispy quinoa can be adapted with chili oil, citrus zest or spices such as black pepper, paprika, curry powder or za’atar.