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Main Dish

Chickpea, orange and cranberry quinoa salad


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Ingredients

For the salad:

1 cup dry quinoa, rinsed and drained

1 cup water

½ cup orange juice

4 cups coarsely chopped arugula

1 can chickpeas, rinsed and drained

2 orances, diced

½ cup Patience Fruit & Co Whole & Juicy dried cranberries, sweetened with apple juice

Chopped pecans (optional)

 

For the dressing:

¼ cup olive oil

2 2 tbsp lemon juice


¼ cup finely chopped fresh mint


The zest of an orange

Preparation time 15 min
Cooking time 15 min Portions 4

In just a few minutes, you can whip up a delicious bean salad that’s perfect to eat on the go! The following quick and easy salad is great fuel for an outdoor workout. If you’re a food lover who’s constantly on the go, this is the recipe for you!

Ingredients

For the salad:

1 cup dry quinoa, rinsed and drained

1 cup water

½ cup orange juice

4 cups coarsely chopped arugula

1 can chickpeas, rinsed and drained

2 orances, diced

½ cup Patience Fruit & Co Whole & Juicy dried cranberries, sweetened with apple juice

Chopped pecans (optional)

 

For the dressing:

¼ cup olive oil

2 2 tbsp lemon juice


¼ cup finely chopped fresh mint


The zest of an orange

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Steps

  1. Bring quinoa, water and orange juice to a boil. Cover and let simmer for 15 minutes. Let cool.

  2. Meanwhile, combine all dressing ingredients in a bowl. Set aside.

  3. In a salad bowl, mix quinoa, chickpeas, diced oranges and cranberries..

  4. Top with dressing and pecans, if desired.

Recommendations

If you’re not a fan of chickpeas’ texture, roast them in the oven with a bit of olive oil and add them to the salad at the very last minute. Their texture will be crunchy and irresistible!

Thanks to our collaborator

Moi d'abord

Moi d'abord is a duo made up of nutritionist Laurie Baron and kinesiologist Valérie Chouinard-Audette. Their objective is to make living a healthy lifestyle an easy task for all. It's all about having fun, living a balanced life and using common sense!

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