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QUNIOA SALAD + ORANGE, CRANBERRY & MINT

top down view of quinoa salad with orange, cranberry and mint freshly tossed and ready to serve.

5 from 2 reviews

Full of classic flavors, this easy quinoa salad makes for a great side dish, lunch, or dinner. Perfect for parties and picnics too! Feel free to add as much clementines and cranberries as you like.

Scale

Ingredients

Dressing

Instructions

Quinoa: Rinse the quinoa under cool running water using a seive (I typically skip this step). Add the quinoa and water to a medium size pot, and 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 fork.

Oranges: Peel the oranges and thinly slice them widthwise 1/4 inch thick. Alternately, 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 & pepper to taste.

Serve at room temperature or chilled.

Serves 4 – 6

Store leftovers in the refrigerator for up to 5 – 6 days. Salad can also be made ahead and travels well!

NOTES:

For variation, substitute the cranberries with chopped dried cherries or fresh pomegranate seeds.

Omit the oil to make this quinoa salad oil-free.