Vegan Quinoa Salad with Orange and Arugula

theblendergirl.com

Home Matters

subheading: Dressing: (Makes 1 ¼ Cups (300Ml)):

1 teaspoon finely grated orange zest

½ cup (120ml) freshly squeezed orange juice

¼ cup (60ml) extra-virgin olive oil

2 ½ tablespoons fresh lemon juice

1 tablespoon pure maple syrup

1 ½ tablespoons finely chopped shallots

1 ½ teaspoons wheat-free tamari

1 garlic clove, peeled

¾ teaspoon Celtic sea salt

¾ teaspoon ground cumin

¾ teaspoon ground coriander

⅛ teaspoon cayenne pepper

subheading: Salad:

4 cups (120g) firmly packed arugula

2 cups (290g) cooked tri-color quinoa (or white quinoa)

1 (15oz/425g) can chickpeas, drained and rinsed (1 ½ cups (255g) cooked)

1 cup (24g) cubed English cucumber (skin on)

½ cup (24g) firmly packed roughly chopped cilantro leaves

½ cup (65g) toasted pine nuts

2 (⅛th-inch) slices red onion, cut into half moons, plus more to taste

1 medium orange, peeled, pith removed, segmented, and cut into pieces

Directions at theblendergirl.com

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