Stashcook: Meal Planner & Recipe Keeper

Mediterranean Chickpea-Quinoa Salad with Oranges and Herbs Recipe

Name: Mediterranean Chickpea-Quinoa Salad with Oranges and Herbs
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 4
Ingredients: 1 cup quinoa; 2 cups vegetable broth; 1 lemon, zested and juiced; 2 tablespoons extra virgin olive oil; 1 tablespoon honey; 1 teaspoon Dijon mustard; 1/4 teaspoon garlic powder; 1/4 teaspoon salt; 1/4 teaspoon black pepper; 1/2 cup chopped fresh parsley; 1/4 cup chopped fresh mint; 1 (15 oz) can chickpeas, drained and rinsed; 2 medium oranges, peeled and segments cut into bite-sized pieces; 1 large red bell pepper, diced; 5 ounces baby arugula; 1/2 red onion, thinly sliced

Stashcook

This is a yummy salad with quinoa, chickpeas, and oranges. It has herbs and a lemony dressing. You mix everything in a bowl and put it on top of green leaves. It's healthy and tastes fresh!

Ingredients

1 cup quinoa

2 cups vegetable broth

1 lemon, zested and juiced

2 tablespoons extra virgin olive oil

1 tablespoon honey

1 teaspoon Dijon mustard

1/4 teaspoon garlic powder

1/4 teaspoon salt

1/4 teaspoon black pepper

1/2 cup chopped fresh parsley

1/4 cup chopped fresh mint

1 (15 oz) can chickpeas, drained and rinsed

2 medium oranges, peeled and segments cut into bite-sized pieces

1 large red bell pepper, diced

5 ounces baby arugula

1/2 red onion, thinly sliced

Method

Rinse quinoa under cold water and drain.

In a medium saucepan, combine quinoa and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until liquid is absorbed. Remove from heat and let stand for 5 minutes, then fluff with a fork.

In a large bowl, whisk together lemon zest, lemon juice, olive oil, honey, Dijon mustard, garlic powder, salt, and black pepper to create the dressing.

Add chopped parsley and mint to the dressing and mix well.

To the bowl with the dressing, add the chickpeas, orange pieces, diced red bell pepper, and thinly sliced red onion. Toss to coat with the dressing.

Let the quinoa cool for a few minutes, then add it to the bowl with the other ingredients. Gently mix everything together.

To serve, place a handful of baby arugula on each plate and top with the quinoa salad mixture. Enjoy!

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