Citrus Salad with Quinoa, Chickpeas, and Orange Vinaigrette.
Equipment
- instant pot or pot
Ingredients
- ½ cup uncooked tri-color quinoa, rinsed
- 1 cup chicken broth or water
- 4 oz salad greens
- 1 15 oz can chickpeas, drained and rinsed
- 1 orange, (zest reserved) peeled and segmented
- ¼ cup sliced almonds
- ¼ cup red onion, thinly sliced
- ⅓ cup feta cheese, crumbled optional
For the vinaigrette
- ¼ cup cold-pressed olive oil
- ¼ cup freshly-squeezed orange juice
- 1-2 cloves garlic, minced
- 1 tbsp honey mustard
- 1 tbsp maple syrup or raw honey
- zest of 1 orange
- salt and pepper to taste
Instructions
Make the quinoa
- In the insert of an instant pot, add a spray of avocado oil (optional), the rinsed quinoa, and chicken broth. Stir to combine and set the pressure cooker to high and cook for 4-5 minutes. Let the pressure release naturally for 10 minute, then fluff the quinoa and place it in the fridge until chilled.
Make the vinaigrette
- Into a glass jar, add all of the ingredients for the vinaigrette and shake well until emulsified. Taste and adjust salt and pepper if necessary.
Make the salad
- To a large mixing bowl, add the salad greens, chickpeas, red onion, sliced almonds, and chilled quinoa. Drizzle lightly with the vinaigrette and toss everything together.Top with the segments of orange. This makes a wonderful light lunch or dinner - I just add a little chicken to it. Enjoy!!