Holiday Quinoa Salad
Yields 6-10 Servings, V & GF
Ingredients
Salad:
- 1 Cup Quinoa; Cook as recommended on packaging and let cool
- 1 15oz Can Chickpeas; Drained and rinsed
- 8 Clementines; Peeled and segmented in wedges
- 1 Small Red Onion; Finely diced
- ½ Cup Dried Cranberries
- 1 Bunch Parsley; Chopped
- Generous Handful Arugula
Orange Dressing:
- 1 Navel Orange; Juiced
- ¼ Cup Rice Wine Vinegar
- 1 Tablespoon Olive Oil
- 1 Clove Fresh Garlic; Pressed
- Generous Pinch of Salt and Pepper
Method
- Add dressing ingredients to a medium-sized mason jar with lid, shake well to combine
- In a large salad bowl, toss salad ingredients with dressing and serve
Recipe courtesy of Chef Laura Rhett