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Quinoa Salad with Orange, Cranberry & Mint
Ingredients
  • subheading: UNITS USM:
  • subheading: SCALE:
  • 1 cup dried quinoa
  • 1 ¾ cup water
  • 1 can (15oz.) chickpeas (garbanzo beans), drained and rinsed
  • 7 to 8 clementine, tangerine, mandarine or other small oranges
  • ½ medium red onion, finely diced
  • ½ cup dried organic cranberries
  • 3 to 4 tablespoons fresh mint, chopped
  • 3 to 4 tablespoons fresh parsley, chopped
  • handful arugula
  • handful slivered almonds (optional)
  • subheading: Dressing:
  • ¼ cup apple cider vinegar
  • juice of 1 small orange
  • 1 tablespoon olive oil (optional)
  • 1 garlic clove, minced
  • mineral salt and pepper, to taste
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