September 21, 2020

Recipe: Quinoa Orange and Pistachio Salad

Vegan and gluten-free

Quinoa orange and pistachio salad

This vegan, gluten-free salad provides 100 percent of your daily vitamin A and 100 percent of your daily vitamin C. It’s also a good source of fiber, calcium, and iron. Quinoa is a higher protein whole grain that cooks just like rice (2:1 water to grain ratio).

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Ingredients

Two 15 oz cans mandarin oranges, in its own juice, all but ¼ cup juice drained and discarded
1 cup quinoa
¼ cup fresh mint, loosely chopped
2 Tbsp extra virgin olive oil
15 oz canned chickpeas, rinsed and drained thoroughly
⅓ cup chopped almonds or pistachios
¼ cup dried cranberries
1 tsp minced garlic (about 1 clove)
4 cups kale or greens, chopped
2 Tbsp apple cider vinegar
¼ tsp black pepper

Directions

  1. Bring 2 cups of water to a boil. Add 1 cup quinoa, cover, and let simmer over low heat for about 15-20 minutes. Let cool.
  2. Add the mandarin oranges, mint, chickpeas, nuts, dried cranberries and greens.
  3. In a separate dish, combine the vinegar, garlic, pepper, olive oil and the reserved ¼ cup juice from the mandarin oranges. Pour dressing over the quinoa mixture. Toss lightly. Serve chilled.

Nutrition information

Makes 6 servings

Each serving contains about 1.5 cups

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Calories 310
Total fat 11g
Saturated fat 1g
Trans fat 0g
Cholesterol 0mg
Sodium 140mg
Total carbohydrate 46g
Fiber 4g
Sugars 7g
Protein 11g

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