Minted Mandarin Orange Chickpea Quinoa Salad
Ingredients
- 2 mandarin oranges peeled and chopped
- 2/3 cups quinoa
- 1 can chickpeas drained 15 ounce
- 1 cup butternut squash peeled cubed
- 1 avocado diced
- 3 baby bell peppers seeded diced
- 4 tablespoons mint chopped
- 2 limes juiced
- 1 mandarin orange juiced
- 1 pinch Salt
- 1/2 bunch kale chopped
- 2 teaspoons olive oil
- 1 pinch black pepper
- 1/2 teaspoon smoked paprika
Preparation
Cook quinoa according to package instructions. To yield two cups of cooked quinoa, cook 2/3 cup. When quinoa is cooked, spread onto a large platter or sheet pan and place in the refrigerator to cool.
Roast butternut squash by tossing in 1 teaspoon olive oil, sprinkling with salt and smoked paprika and roasting for 20 minutes on a sheet pan, turning once halfway. Let cool as you prepare the other ingredients.
In a large bowl put chilled cooked quinoa, chickpeas, bell peppers and mix thoroughly until well tossed.
Add butternut, avocado, mint, lime juice, mandarin juice, salt and pepper, mandarin oranges and olive oil.
Mix until all flavors and colors are melded.
Put on a bed of kale and top with some more avocado.
