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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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
- 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.
- Add the mandarin oranges, mint, chickpeas, nuts, dried cranberries and greens.
- 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.
Makes 6 servings
Each serving contains about 1.5 cups
Total fat 11g
Saturated fat 1g
Trans fat 0g
Total carbohydrate 46g