Quinoa Orange and Pistachio Salad

Quinoa Orange and Pistachio Salad

Ingredients:

• Two 15 oz cans mandarin oranges, in its own juice, all but ¼ cup juice drained and discarded
• 1 cup quinoa
• ¼ cup fresh mint, loosely chopped
• 2 Tbsp. extra virgin olive oil
• 15 oz. canned chickpeas, rinsed and drained thoroughly
• 1/3 cup chopped almonds or pistachios
• ¼ cup dried cranberries
• 1 tsp. minced garlic (about 1 clove)
• 4 cups kale or greens, chopped
• 2 Tbsp. apple cider vinegar
• ¼ tsp. black pepper

Directions:

1. Bring 2 cups of water to a boil. Add 1 cup quinoa, cover, and let simmer over low heat for about 15-20 minutes. Let cool.
2. Add the mandarin oranges, mint, chickpeas, nuts, dried cranberries, and greens.
3. In a separate dish, combine the vinegar, garlic, pepper, olive oil and the reserved ¼ cup juice from the mandarin oranges.
4. Pour dressing over the quinoa mixture. Toss lightly. Serve chilled.