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Quinoa Salad with Orange, Cranberry, and Mint
Healthy and delicious, this flavorful Quinoa Salad is made with orange, cranberry, chickpeas, mint, and parsley and is so easy to make!
Ingredients
- 1 cup dried quinoa
- 1 3/4 cup water
- 1 can (15oz.) chickpeas (garbanzo beans), drained and rinsed
- 7 – 8 clementine, tangerine, mandarin, or other small oranges
- 1/2 medium red onion, finely diced
- 1/2 cup dried organic cranberries
- 3 – 4 tablespoons fresh mint, chopped
- 3 – 4 tablespoons fresh parsley, chopped
- handful arugula
- handful of slivered almonds (optional)
Dressing
- 1/4 cup apple cider vinegar
- juice of 1 small orange
- 1 tablespoon olive oil (optional)
- 1 garlic clove, minced
- mineral salt and pepper, to taste
Instructions
Quinoa: Add the quinoa and water to a medium-sized pot, bring to a boil, cover, reduce heat, and simmer on low for 15 minutes. Remove from heat, uncover, and let rest for 10 minutes—fluff with a fork.
Oranges: Peel the oranges and thinly slice them widthwise 1/4 inch thick. Alternatively, just peel the oranges into their natural wedges.
Vinaigrette: In a small bowl, combine the cider vinegar, orange juice, olive oil, minced garlic, and salt and pepper.
Assemble: Using the pot the quinoa was cooked in or a large mixing bowl, add the quinoa, chickpeas, oranges, cranberries, onion, arugula, mint, and parsley. Pour the dressing overtop and mix to combine. Season with more salt and pepper to taste.
Serve at room temperature or chilled.
Serves 4 – 6
Store: Leftovers can be kept in the refrigerator for up to 5 – 6 days. Salad can also be made ahead and travels well!
(Credit: simple-veganista)
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