Moroccan Orange Salad With Arugula And Quinoa

• 2 tablespoons sherry wine vinegar
• 2 tablespoons freshly squeezed orange juice
• 2 teaspoons sweet paprika (I use Pimenton de la Vera)
• 1/4 teaspoon ground cayenne pepper
• 1/8 teaspoon salt, to taste
• 6 tablespoons extra-virgin olive oil
• 2 large navel oranges
• 4 handfuls arugula (enough for two servings)
• 1 cup cooked quinoa grain (see headnote)
• 2 large shallots, peeled and slivered
• 20 kalamata olives, halved
• 3 tablespoons fresh mint leaves, chopped
• zest of 1 large lime
• 1/4 cup feta cheese, crumbled

1. Make the dressing by whisking together the sherry wine vinegar, orange juice and spices until spices are dissolved. Whisk in the olive oil until emulsified. Set aside.
2. Slice off the top and bottom of the oranges. Setting them on their flat bottoms, carefully slice away the peel and pith, leaving the fruit completely intact. Slice horizontally in 1/4" -1/2" slices. Quarter each slice into bite-sized pieces if desired.
3. In a large bowl, combine the arugula, cooked quinoa, olives, shallot, mint leaves and lime zest. Add the orange slices and drizzle 1/2 the dressing over the mixture. Toss and add remaining dressing as desired.
4. Heap on a plate and top with the feta cheese.

sherry wine vinegar, freshly squeezed orange juice, sweet paprika, ground cayenne pepper, salt, extravirgin olive oil, oranges, arugula, shallots, olives, mint, feta cheese

Taken from food52.com/recipes/15633-moroccan-orange-salad-with-arugula-and-quinoa (may not work)