Ingredients:
For the Salad
- 1 1/4 cups quinoa
- 2 cups water
- 1 1/2 cups julienned carrots
- 1 red pepper, diced
- 1 cup sliced snap peas
- 1 cup fresh mint, chopped
- 1 can chickpeas, rinsed and drained
- 2 oranges, segmented
- 1 cup pistachios
- 1 sweet potato, diced and microwaved until soft
- Zest of 1 orange
For the Dressing
- 3 tbsp fresh ginger, minced
- 3 tbsp fresh orange juice
- 3 tbsp low-sodium soy sauce
- 2 tbsp rice wine vinegar
- 1 tbsp maple syrup
- 1/4 cup olive oil
Instructions:
- Cook the quinoa: Place quinoa and water in a medium-sized pot and bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes. Turn off the heat, let it sit for 5–10 minutes, then fluff with a fork. Transfer to a large bowl.
- Add the veggies, chickpeas, orange segments, pistachios, sweet potato, and mint to the quinoa.
- Whisk the dressing ingredients together in a small bowl and toss with the salad.
- Garnish with orange zest and serve!