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QUINOA TANGERINE SALAD

mayurisjikoni
Quinoa Tangerine Salad is a very colourful, flavourful, protein rich and filling salad. Not difficult at all to make, add ingredients of your choice. Colour, different textures and taste makes any salad appealing for fussy eaters. What I like about this salad is that is can easily be enjoyed as a light meal or for picnics. Easy to make for potluck parties. 
5 from 7 votes
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Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Light Meal, Salad, Starter
Cuisine International
Servings 4

Ingredients
  

FOR THE SALAD:

  • ½ cup quinoa uncooked
  • 1 cup chickpeas cooked
  • ¼ cup onion finely chopped
  • 2-3 tangerines peeled
  • ¼ cup almonds toasted and cut into pieces
  • 2 tbsp dried cranberries
  • ¼ cup pomegranate aril
  • 1 medium cucumber sliced
  • 1 cup salad leaves baby spinach
  • 10-12 mint leaves
  • ½ tsp salt
  • 1 cup water/stock

FOR THE LEMON ZA'ATAR DRESSING:

  • ¼ cup olive oil
  • 2 tbsp lemon juice
  • 1 clove garlic minced
  • 1 tbsp za'atar
  • ¼ tsp salt
  • ½ tsp pepper powder
  • 1 tsp maple syrup optional

Instructions
 

PREPARE THE LEMON ZA'ATAR DRESSING:

  • Add lemon juice to a small mixing bowl.
  • Add salt and whisk till the salt dissolves.
  • Add olive oil and whisk till is becomes creamy.
  • Add the chopped onion and garlic.
  • Let the onion marinate till the quinoa gets cooked.
  • Just before adding the dressing to the salad, add za'atar, pepper and maple syrup if using any.
  • Mix well.

COOK THE QUINOA:

  • Rinse the quinoa just the way you do for rice. Rub it gently between your fingers to remove the coating that may be on it. The coating makes it taste bitter.
  • Add water/stock and salt to a pan. Add the rinsed quinoa.
  • Bring it to a boil. Lower the heat to medium and cover the pan. Let the quinoa simmer for 15 minutes.
  • After 15 minutes, switch off the heat. Let the quinoa stand in the pan, covered for a further 5 minutes.
  • After 5 minutes remove the quinoa into a serving dish or sieve.
  • Fluff it up using a fork.
  • Allow the quinoa to cool down.
  • In the meantime get the other salad ingredients ready.

PREPARATION OF THE SALAD:

  • Peel the tangerines. Remove all the fibres. Slice them into rounds or chop into quarters.
  • Slice or chop the cucumber.
  • Toast the almonds in a wide pan over low heat or in the microwave oven for 1-2 minutes.
  • When the quinoa becomes cold, add it a mixing bowl.
  • Add the almonds, cranberries, chickpeas,pomegranate, mint and chopped salad greens.
  • Add the dressing. Mix well.
  • Add the tangerine slices and gently mix.
  • Serve the salad as a side or as a light meal.

Notes

  • Cooked quinoa stays in the fridge for a day or two but make sure you store it covered.
  • The rule of the thumb is that for every 1 part of quinoa you need 2 parts of water.
  • ½ cup of uncooked quinoa gives about 1 cup of cooked quinoa.
  • Can replace chickpeas with beans, fish, chicken, tofu, paneer, etc
  • Add a dressing of your choice.
  • Replace the cranberries with raisins or sultanas.
  • Use any quinoa of your choice, white, red, black or tricolour one.
  • Can replace tangerine with clementines or oranges.
Keyword easy quinoa salad, how to prepare quinoa tangerine salad, quinoa tangerine salad