Ingredients

• Ingredients Units USM Scale 1x2x3x 1 cup dried quinoa 1 3/4 cup water 1 can (15oz.) chickpeas (garbanzo beans), drained and rinsed 7 – 8 clementine, tangerine, mandarine or other small oranges 1/2 medium red onion, finely diced 1/2 cup dried organic cranberries 3 – 4 tablespoons fresh mint, chopped 3 – 4 tablespoons fresh parsley, chopped handful arugula handful slivered almonds (optional) Dressing 1/4 cup apple cider vinegar juice of 1 small orange 1 tablespoon olive oil (optional) 1 garlic clove, minced mineral salt and pepper, to taste

Preparation

• Instructions Quinoa: Rinse the quinoa under cool running water using a seive (I typically skip this step). Add the quinoa and water to a medium size pot, and bring to a boil, cover, reduce heat and simmer on low for 15 minutes. Remove from heat, uncover and let rest for 10 minutes. Fluff with fork. Oranges: Peel the oranges and thinly slice them widthwise 1/4 inch thick. Alternately, just peel the oranges into their natural wedges. Vinaigrette: In a small bowl, combine the cider vinegar, orange juice, olive oil, minced garlic, and salt and pepper. Assemble: Using the pot the quinoa was cooked in, or a large mixing bowl, add the quinoa, chickpeas, oranges, cranberries, onion, arugula, mint and parsley, pour the dressing overtop and mix to combine. Season with more salt & pepper to taste. Serve at room temperature or chilled. Serves 4 – 6 Store: Leftovers can be kept in the refrigerator for up to 5 – 6 days. Salad can also be made ahead and travels well!