A refreshing quinoa salad with mandarin oranges, sweet cherries, slivered almonds, fresh mint and peppery arugula tossed in a citrus maple dressing. Light, nutritious and incredibly simple!
Servings: 6 servings
- 1 cup quinoa rinsed
- 1 cup fresh mandarin orange slices + juice of 2 mandarin oranges
- ½ cup dried cherries
- ¼ cup slivered almond
- 2 cups fresh arugula
- 2 tablespoon freshly chopped mint
- 2 tablespoon maple syrup
- 1 tablespoon extra virgin olive oil
- ½ teaspoon sea salt
In a medium-sized saucepan, combine quinoa with 2 cups of water. Bring to a boil, reduce heat to low and simmer, covered, for ~15 minutes or until all water is absorbed and quinoa can be fluffed with a fork.
Transfer quinoa to a large bowl and add orange slices, cherries, arugula, almonds and mint. Toss to combine.
In a small bowl, whisk together orange juice, maple syrup, oil and salt. Pour dressing over quinoa salad and toss to combine. Serve!
Great served cold or at room temperature. Store in an air-tight container refrigerated for up to 5 days.
Serving: 1g | Calories: 230kcal | Carbohydrates: 39g | Protein: 6g | Fat: 7g | Saturated Fat: 0.5g | Sodium: 221mg | Fiber: 4g | Sugar: 15g