INGREDIENTS
4 handfuls
Arugula
1
Lime, zest of large
3 tbsp
Mint, fresh leaves
2
Navel oranges, large
2
Shallots, large
20
Kalamata olives
1 cup
Quinoa grain, cooked
1/4 tsp
Cayenne pepper, ground
2 tsp
Paprika, sweet
1/8 tsp
Salt
6 tbsp
Olive oil, extra-virgin
2 tbsp
Sherry wine vinegar
2 tbsp
Orange juice, freshly squeezed
1/4 cup
Feta cheese