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.
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 can be kept in the refrigerator for up to 5 – 6 days. Salad can also be made ahead and travels well!
For variation, substitute the cranberries with chopped dried cherries or fresh pomegranate seeds.
Omit the oil to make this quinoa salad oil-free.