One of my favorite salads this time of year is Moroccan Orange Salad. They typically don't have greens or grains in them, or at least not the ones I've seen, but I went a little rogue from the standard when I wanted to turn this into more of a vegetarian main meal, while keeping the citrus and black olives firmly in place. The result is a very satisfying, healthy salad that hits the spot after all the sweets and heavy food of the holidays. <br /> <br />Notes: <br />1. I recommend Navel oranges or some other seedless, similar citrus. <br />2. I keep a container of cooked grains in the refrigerator and one in the freezer at all times, making it easy to add some grains to salads and greens dishes. To cook quinoa, add 2 cups vegetable broth or water for every 1 1/3 cups of quinoa. Bring the liquid to a boil, add the quinoa, along with a smashed clove of garlic, and a pinch each of salt and pepper. Cover and simmer for about 12 minutes.

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