Quinoa Salad with Citrus Dressing Recipe

Makes : 4 servings

Ingredients

Dressing (makes 1 ¼ cups (300ml))

• 1 teaspoon finely grated orange zest
• 1/2 cup (120ml) freshly squeezed orange juice
• 1/4 cup (60ml) extra-virgin olive oil
• 2 1/2 tablespoons fresh lemon juice
• 1 tablespoon pure maple syrup
• 1 1/2 tablespoons finely chopped shallots
• 1 1/2 teaspoons wheat-free tamari
• 1 garlic clove, peeled
• 3/4 teaspoon sea salt
• 3/4 teaspoon ground cumin
• 3/4 teaspoon ground coriander
• 1/8 teaspoon cayenne pepper

Salad

• 4 cups (120g) firmly packed arugula
• 2 cups (290g) cooked tri-color quinoa
• 1 (15oz/425g) can chickpeas, drained and rinsed (1 1/2 cups (255g) cooked)
• 1 cup (24g) cubed English cucumber (skin on)
• 1/2 cup (24g) firmly packed roughly chopped cilantro leaves
• 1/2 cup (65g) toasted pine nuts
• 2 (1/8th-inch) slices red onion, cut into half moons, plus more to taste
• 1 medium orange peeled, pith removed, segmented, and cut into pieces

Method

• To make the dressing, throw all of the dressing ingredients into the blender, and process on high (variable speed 8) for about 20 seconds until well combined.  Set aside.
• In a large bowl toss all of the salad ingredients together, pour the dressing over the salad, toss gently to combine, and serve immediately.

• Put all ingredients in the blender jar of the KitchenAid Blender. Secure lid and blend on Speed 10 for about 20 seconds until well combined. Set aside.

• In a large bowl toss all of the salad ingredients together, pour the dressing over the salad, toss gently to combine, and serve immediately.