Minted Mandarin Orange Chickpea Quinoa Salad
Ingredients
- 2 mandarin oranges
- 2/3 cup quinoa
- 1 can (15 oz) chickpeas, drained
- 1 cup butternut squash
- 1 avocado
- 3 baby bell peppers
- 4 tablespoons mint
- 2 limes
- 1 mandarin orange
- 1 pinch salt
- 1/2 bunch kale
- 2 teaspoons olive oil
- 1 pinch black pepper
- 1/2 teaspoon smoked paprika
Preparation
Cook quinoa according to package directions to yield two cups cooked; after cooking, spread on a platter and refrigerate to cool.
Roast butternut squash by tossing in one teaspoon olive oil, sprinkling with salt and smoked paprika, and baking for 20 minutes on a sheet pan, turning halfway; let it cool while preparing other ingredients.
In a large bowl, combine chilled cooked quinoa, chickpeas, and bell peppers; mix thoroughly until well tossed.
Add butternut squash, avocado, mint, lime juice, mandarin juice, salt, pepper, mandarin oranges, and olive oil; mix until well combined.
Mix until all flavors and colors are melded.
Serve on a bed of kale and top with additional avocado.
Notes
Total cooking time is 30 minutes and serves 4.
