This easy-to-make quinoa salad recipe is perfect for a busy evening! It includes juicy clementines, sweet cranberries, protein-rich chickpeas and fresh mint.

Drizzled with a simple maple vinaigrette, this is the perfect colorful, nutrient-packed quinoa salad. Ideal after heavy holiday meals, it will give you energy and help your body to replenish nutrients!

 

Psttttt! You can adapt it in these various ways:

 

• Quinoa: i used tricolor quinoa here, but feel free to use your favorite. If needed, the quinoa can be made ahead and the salad assembled when ready.
• clementines: use blood oranges, mandarins or the variety of oranges of your choice!
• Dried fruits: Instead of cranberries, try using fresh pomegranates.
• Herbs: Use as much mint as you want. Mint is particularly delicious, but parsley can also be used.
• The vinaigrette: Use a vinaigrette made with apple cider vinegar, orange juice, oil, minced garlic and pepper. 

 

Quinoa, mint and clementine salad

Makes 4 servings
Preparation: 10 minutes
Cooking: 15 minutes 

 

 

• 175 g uncooked tricolor quinoa
• 500 ml of water
• 1 leaf lettuce, chopped
• 2 cups of organic chickpeas cooked, rinsed and drained
• 10 g chopped fresh mint
• 4 clementines, peeled and separated into quarters
• 50 g de organic walnuts from Europe
• 1 finely chopped fennel bulb
• 1 / 2 cup of organic dried cranberries 
• 3 tbsp olive oil
• 1 tbsp pure maple syrup
• 1 pinch of sea salt
• Freshly ground pepper to taste

Preparation

1. In a saucepan, bring the water to a boil with the quinoa. Reduce the heat and cover. Simmer for 15 minutes. Remove from heat and keep covered for an additional 5 minutes. Fluff with a fork and set aside.
2. Gently combine the quinoa, chickpeas, clementines, salad, mint, walnuts and fennel.
3. Drizzle with olive oil, maple syrup and sprinkle with salt and pepper. 
4. Enjoy!

 

Bon appétit!

 

Caroline
President Hippocrate Bio

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