Jenny’s Quinoa Cranberry Mandarin Salad
Yield: Serves 8
Credit:
by Kenden Alfond
Ingredients
- 6 cups cooked quinoa (2 cups dry quinoa)
- 1 cup dried cranberries
- 2 (10.5-ounce) cans of mandarin oranges, drained
- 1 cup sliced celery
- 1 cup thinly sliced red cabbage (or more, as desired)
- ½ cup minced red onion
- ½ cup fresh orange juice (put aside an extra ¼ cup in case you want to add more)
- 2 Tablespoons lemon juice (put aside an extra 2 Tablespoons in case you want to add more)
- Sea salt and pepper to taste
- Optional: 4 cups baby arugula or baby spinach (or more)
Directions
Preparing the Quinoa
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Rinse the quinoa in a fine mesh strainer a few times.
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In a medium saucepan, cook 2 cups of quinoa, according to the directions on the package.
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Set aside to cool.
Assembling the Salad
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Place quinoa, red cabbage, celery, red onion, and cranberries in a large mixing bowl.
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Stir to combine.
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Add mandarin oranges, stirring into salad lightly so they retain their shape and color (no mushing)
Adding the Dressing
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In a small bowl, combine orange and lemon juices and add salt and pepper to taste.
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Add more lemon and/or orange juice as desired…or add to a glass of water and drink!
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Adjust seasoning to taste.
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Pour over salad mix and serve on a bed of arugula or baby spinach if desired.
