Blood Orange Margaritas

It’s Friday.

Cheers. to. that. 

And don’t worry, I’ll make this real easy for you today.

Blood Orange Margaritas | edibleperspective.com
Blood Orange Margaritas | edibleperspective.com

Your eyes are tired of staring at the computer.

Blood Orange Margaritas | edibleperspective.com
Blood Orange Margaritas | edibleperspective.com

And now they’re blinded from the intense color of these blood orange margaritas.

Blood Orange Margaritas | edibleperspective.com
Blood Orange Margaritas | edibleperspective.com

You can almost taste the weekend.

Blood Orange Margaritas | edibleperspective.com
Blood Orange Margaritas | edibleperspective.com

Just a few more hours…

Blood Orange Margaritas | edibleperspective.com
Blood Orange Margaritas | edibleperspective.com

Print Recipe!

Blood Orange Margarita

gluten-free + vegan (if using GF + vegan liquor) // yields 1 margarita

  • 1 - 2 teaspoons agave simple syrup
  • 2 - 2 1/2oz freshly squeezed blood orange juice (strained if desired)
  • 1 1/2oz freshly squeezed lime juice (strained if desired)
  • 1 1/2oz reposado agave tequila (smoother taste over blanco + anejo)
  • splash of grand marnier
  • ice, blood orange slices, salt/sugar for rim

For the agave simple syrup: Stir together 1/2 cup hot water and 1/2 cup raw agave nectar until well combined. Chill in the fridge. Once chilled, keep in a sealed container for about 1 month.

For the salt + sugar rim: In a shallow bowl, mix flaked sea salt and pure cane sugar at a 2:1 ratio (salt : sugar). Add a few drops of blood orange juice and mix with your fingers until combined. Set aside.

For the margarita: Dip the top rim of the glass in water then dip in your salt/sugar mixture (if using). Fill your glass with ice.

Place 1 teaspoon simple syrup, 2oz blood OJ, lime juice, tequila, and grand marnier in a drink shaker. Shake vigorously for a few seconds and pour into an 8-10oz glass filled with ice. Taste and add more syrup, juice, or tequila if desired and stir. Top with an orange garnish and serve!

Notes:

Recipe easily doubles, triples, etc. Can be made a few hours ahead, just be sure to strain the ice before storing in the fridge in a sealed jar.

Blood Orange Margaritas | edibleperspective.com
Blood Orange Margaritas | edibleperspective.com

Hope you love these tangy + bright margaritas! I just cannot get over the fuscia color from the blood oranges. If you try them out I’d love to see a photo on instagram. Tag it #edibleperspective !

Happy weekending!

Ashley

blood orange, quinoa, kale salad & blood orange quinoa parfait

A citrus recipe!!!  Wait, two citrus recipes!

What?  Too soon? 

I say, no way.  This was planned.  Pre-meditated.  And it’s meant to be eaten alongside your citrus sangria.  Well, the salad recipe not the parfait recipe.  Unless sangria with breakfast is your kind of thing.  I guess they’re kind of like mimosas, so knock yourself out.

blood orange, quinoa, kale salad with a simple vinaigrette // edible perspective
blood orange, quinoa, kale salad with a simple vinaigrette // edible perspective

It’s like summer + winter have collided into one bowl and made a simple meal for you.  A simple meal you are going to make every day until you can no longer find blood oranges.  But don’t worry, you can just use regular oranges when that day comes.

blood orange, quinoa, kale salad with a simple vinaigrette // edible perspective
blood orange, quinoa, kale salad with a simple vinaigrette // edible perspective

Bright + juicy like summer, citrusy + hearty like winter.

blood orange, quinoa, kale salad with a simple vinaigrette // edible perspective
blood orange, quinoa, kale salad with a simple vinaigrette // edible perspective

I always cook a big batch of quinoa at the beginning of the week and more often then not it’s eaten pretty plain with only salt, pepper, and melted butter.  Tasty but boring.  Once in awhile I whip up an actual quinoa salad, fall head over heals, then wonder why the heck I’m eating it plain most days.  Anyone else?

In this recipe I’ve cooked + cooled quinoa, then combined it with lacinato kale, blood oranges, chickpeas, toasted pecans, and a light vinaigrette dressing.  It really is simple and so very tasty.

Don’t you want to just dive right in, spoon first?

blood orange, quinoa, kale salad with a simple vinaigrette // edible perspective
blood orange, quinoa, kale salad with a simple vinaigrette // edible perspective
blood orange, quinoa, kale salad with a simple vinaigrette // edible perspective
blood orange, quinoa, kale salad with a simple vinaigrette // edible perspective

Print this!

Blood Orange, Quinoa, Kale Salad with Orange Champagne Vinaigrette

gluten-free, vegan // yields 3-6 servings

for the salad:

  • 1 cup uncooked quinoa, rinsed + drained
  • 1/2 tablespoon coconut oil
  • 2 cups water
  • 4-5 blood oranges
  • 1/2 head lacinato/dinosaur kale
  • 1 cup chickpeas, rinsed + drained
  • 1/2 cup toasted chopped pecans
  • salt, to taste

for the dressing:

  • 6 tablespoons hemp oil, or extra virgin olive oil
  • 4 1/2 tablespoons champagne vinegar
  • 2 tablespoons fresh blood orange juice
  • 2 – 3 teaspoons honey, or maple syrup/agave
  • 1 teaspoon blood orange zest
  • salt, to taste
  1. Place the coconut oil in a pot over medium heat and add the quinoa once hot.
  2. Stir for 3-5 minutes until nutty and starting to turn golden brown.
  3. Add the water and bring to a boil over med-high heat.
  4. Once boiling, stir once, then cover with a tight fitting lid for 15-18 minutes until liquid has absorbed.  Do not stir while cooking.
  5. Remove from the heat and let sit covered for 5-10 minutes. 
  6. Fluff with a fork and spread on a large baking sheet then place in the fridge to chill.
  7. While the quinoa is cooking whisk the oil, vinegar, orange juice, 2 teaspoons honey, zest, and a pinch of salt in a small bowl until fully combined.
  8. Taste and add more salt and/or honey if desired.  Set aside.
  9. Slice the kale leaves away from the stems and stack the leaves on top of one another, then slice the kale into thin ribbons and measure out 3 cups of loosely packed kale.
  10. Remove the skin from 3-4 of the blood oranges and cut into small segments.
  11. Combine the kale, chickpeas, and oranges in a large bowl with 1/2 of the dressing. 
  12. Toss ingredients together and chill for 10 minutes.
  13. Toss chilled quinoa into the bowl and lightly stir to combine, adding more dressing to your liking.
  14. Top with a few sprinkles of salt, stir again, taste and make adjustments if needed.
  15. Top each serving with toasted pecans and a wedge of blood orange.
  16. Serve or store covered in the fridge without the pecans on top.

notes/subs: If you can’t find blood oranges, sub your favorite orange.  Satsumas would be my next pick and then cara-cara.  Apple cider vinegar can be subbed for the champagne vinegar.

blood orange, quinoa, kale salad with a simple vinaigrette // edible perspective
blood orange, quinoa, kale salad with a simple vinaigrette // edible perspective

And to brighten up your weekday breakfasts, here’s another idea to use that weekly batch of quinoa.

Print this!

Blood Orange Quinoa Parfait

gluten-free // yields 1 serving

  • 1/2 – 3/4 cup 2% Greek yogurt
  • 1/3 – 1/2 cup pre-cooked quinoa, chilled
  • 1 blood orange, peeled + sliced
  • handful of toasted pecans
  • squeeze of fresh blood orange juice
  • drizzle of honey or maple syrup
  1. Layer ingredients however you like.
  2. Top with a squeeze of fresh blood orange juice and/or honey or maple syrup.
  3. Best eaten right away.

This would be a great addition to a weekend brunch menu.  Easily made into a family style or mini-serving portions for a crowd.

Blood Orange Quinoa  Parfait // edible perspective
Blood Orange Quinoa Parfait // edible perspective

Easily packed to-go if you’re in a rush! 

With a little honey drizzle on top.

Blood Orange Quinoa Parfait // edible perspective
Blood Orange Quinoa Parfait // edible perspective

Enjoy!

Ashley