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Quinoa Salad with Orange Dressing
This vegan quinoa salad with oranges and arugula has a mind-blowing dressing that will make you weak at the knees. This one is epic!
Prep Time 40 minutes
Total Time 40 minutes
Servings 4
Ingredients
dressing: (makes 1 1/4 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 Celtic 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 (or white 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
Instructions
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To make the dressing, throw all of the dressing ingredients into your KitchenAid® Pro Line® Series blender, and process on high (variable speed 8) for about 20 seconds until well combined. Set aside.
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In a large bowl toss all of the salad ingredients together, pour the dressing over the salad, toss gently to combine, and serve immediately.
Recipe Notes
Photo by Trent Lanz and styling by Alicia Buszczak