Quinoa, mint and clementine salad
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 saladMakes 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
- 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.
- Gently combine the quinoa, chickpeas, clementines, salad, mint, walnuts and fennel.
- Drizzle with olive oil, maple syrup and sprinkle with salt and pepper.
President Hippocrate Bio
- Caroline Bisaillon