Holiday Quinoa Salad

Yields 6-10 Servings, V & GF



  • 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


  1. Add dressing ingredients to a medium-sized mason jar with lid, shake well to combine
  2. In a large salad bowl, toss salad ingredients with dressing and serve

Recipe courtesy of Chef Laura Rhett


Nathaniel Rhett