Ingredients
Scale
- 6 cups cooked quinoa (2 cups dry)
- 1 cup dried cranberries
- 2 X 10.5-ounce cans of mandarin oranges, drained
- 1 cup sliced celery
- 1 cup thinly sliced red cabbage (or more if you like it)
- ½ cup minced red onion
- ½ cup fresh orange juice (keep extra ¼ cup aside in case you want to add more)
- 2 tablespoons lemon juice (keep extra 2 tablespoons aside in case you want to add more)
- Sea salt and pepper to taste
- optional: 4 cups baby arugula or baby spinach (or more)
Instructions
For the salad:
- Rinse the quinoa in a fine mesh strainer a few times
- Place in a medium saucepan and cook according to the directions on the package
- Set aside to cool
- Place quinoa, red cabbage, celery, red onion, and cranberries in a large mixing bowl
- Stir to combine
- Add mandarin oranges and stir into salad very lightly so that they retain their shape and color (no mushing!)
For the dressing:
- In a small bowl, combine orange juice, lemon juice and add salt and pepper to taste
- Add more lemon and/or orange juice as desired… or…add to a glass of water and drink it!
- Adjust seasoning to taste
Serve over a bed of arugula or baby spinach if desired. You can dress the salad before serving, or put both bowls on the table so everyone can help themselves.