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Epic Quinoa Salad with Citrus Dressing

The Blender Girl
  • minutes
  • Serves 4

INGREDIENTS

1

(15oz/425g) can chickpeas

4 cups

Arugula, firmly packed

1/2 cup

Cilantro, firmly packed leaves

3/4 tsp

Coriander, ground

1 cup

English cucumber, skin on

1

Garlic clove

1 tsp

Orange, zest

1

Orange, medium

1

2 (1/8th-inch) slices Red onion

1 1/2 tbsp

Shallots

2 1/2 tbsp

Lemon juice, fresh

1 tbsp

Maple syrup, pure

1 1/2 tsp

Tamari, wheat-free

2 cups

Tri-color quinoa, cooked

1/8 tsp

Cayenne pepper

3/4 tsp

Celtic sea salt

1/4 cup

Olive oil, extra-virgin

3/4 tsp

Cumin, ground

1/2 cup

Pine nuts, toasted

1/2 cup

Orange juice, freshly squeezed