3/4 cup quinoa or 3/4 cup bulgur or 3/4 cup
whole wheat couscous
red onion, diced
red wine vinegar
navel orange, peeled and sliced
( see direction #3)
extra virgin olive oil
roasted unsalted sunflower seeds
- Prepare the quinoa according to the package directions, then allow to cool.
- Combine onion and vinegar in a large bowl and set aside until the onion turns pink, about 5 minutes.
- Cut the peel, pith, and outer membrane off the orange (any leftover white will add bitterness). Slice the orange, and cut the slices into bite-size pieces.
- Toss all the ingredients except the salt in the large bowl with the onion, then season with up to 1/2 teaspoon salt.